Date Posted: 7/11/2005
3/4 cup of cornmeal
1/4 cup of white flour (not self-rising)
1 tablespoon of sugar
1 teaspoon of salt
1 teaspoon of baking powder
1 cup whole milk for batter,
1/2 cup more milk for baking
Heat the oven to 375 degrees. Grease a small baking dish (I use 8 by 8 inches glass or ceramic always) with butter and have it ready.
Sift the flour, sugar, salt and baking powder into a bowl, and then sprinkle in the corn meal.
Beat the egg in the cup of milk and stir the liquid into the flours.
Turn the batter into the buttered baking dish and pour the 1/2 cup of milk over all and bake for about 45 minutes. It's done when the sides are firm and crusty and the center is gloriously soft.
This was my grandmother's way and she passed that to my mother. It didn't work for me at first, but when I realized that the milk needed to be old-fashioned rich and the egg large, it did work.