*Ingredients:
°1 cup self-raising flour
°1 cup all-purpose cornmeal
°2 teaspoons baking powder
°1/2 teaspoon salt
°1 tablespoon sugar, optional
°2 eggs
°3/4 cup milk
°1/3 cup water
°1/4 cup cooking oil (vegetable, canola oil, melted crunchy fat, etc.)
°1 tablespoon of frying fat or oil mixed with a little butter
*Methods :
Line a baking tray covered with paper towels and put a rack on top; Sit aside. In a medium bowl, whisk together flour, cornmeal, baking powder, salt, and sugar. Measure the milk into a liquid measuring cup, add water and oil to it; Mix well. Adding eggs also blend well; Mix with dried ingredients. Heat the oil and butter in a cast iron skillet over medium-high heat and drop the mixture about 1/8 cup into the hot skillet to form small medallions.
Fry until brown and crunchy, flipping and browning the other side. Remove it and leave it on the shelf. Serve it right away with a warm drink for breakfast or as a snack, or dip it in messy greens to fuel that pot (juice of greens)!
Variation: When the corn is at peak and in season, add about 1 cup of shredded corn and scrape the cob. You will need about 1 large corn cob. It can also be turned into a cake mould. Add just enough milk to make a solid mixture. You may not need the additional water. Pour into a hot, well-greased 8-inch cast iron skillet over medium-high heat. Reduce the heat and let it brown about 10-15 minutes. Run a metal egg stirrer under it and turn the other side brown. They can also be baked in a well-heated 425°F oven for 15 to 20 minutes (no flipping needed).
Tip: If you spray the measuring cup with a bit of non-stick spray before washing, the mixture will slip out. If you don't have a 1/8 cup scale
Enjoy !
