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11/3 cups (61/3 ounces) stone-ground cornmeal
1 cup (4 ounces) flour
2 tablespoons sugar
11/2 teaspoons baking powder
1/4 teaspoon baking soda
11/4 teaspoons salt
3 ears corn, kernels cut from cobs (21/4 cups)
6 tablespoons unsalted butter, cut into 6 pieces
1 cup buttermilk
2 large eggs plus 1 large yolk
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1st Keep
 Clara
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Comments
Next time a 10 inch skillet. I used an 8 1/2" skillet, it was a little creamy in the center. Delicious!