2/3 cup white sugar
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1-1/3 cups milk
Preheat oven to 400 F. Lightly grease an 8-inch skillet that has a heat-proof handle (wrap the handle completely with aluminum foil to make sure). In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. Bake for 20 minutes, or until golden brown. Serve warm. Yield: 8 servings.
1 teaspoon salt
1/3 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup cornmeal
1-1/3 cups milk
Preheat oven to 400 F. Lightly grease an 8-inch skillet that has a heat-proof handle (wrap the handle completely with aluminum foil to make sure). In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. Bake for 20 minutes, or until golden brown. Serve warm. Yield: 8 servings.
