This recipe from Bless this Mess works every time and doesn’t need special ingredients. Coarser grained polenta worked as well. I make it in an enameled 9″ frying pan or double the recipe and use a 9″ x 13″ pan. If it sinks in the center, it’s not finished baking. The “trench” in the centre evens out the bake time.
1 cup (140 g) all-purpose flour
1 cup (150 g) yellow cornmeal
2/3 cup (133 g) granulated sugar
1 tsp salt
3 1/2 tsp baking powder
1/3 cup (75 g) neutral oil or melted butter
1 large egg
1 cup milk (skim or cream)
Preheat the over to 400°F.
Grease a 9 inch round cake pan or cast-iron skillet well and set aside. If you want to remove from the pan while hot, cut a circle of wax or parchment paper just a litter larger than the bottom of your skillet. For a 9″ x 13″, lightly grease and place a piece of parchment paper in the pan. Crease to fit the corners.
In a medium
Make a well in the centre of the dry ingredients. Add the wet ingredients. Stir until the mixture comes together and there are a few lumps remaining.
Pour the batter into the prepared pan. If using in a 9″ x 13″ pan, make a small trench in the middle, about 1/2″. Bake for 20 – 25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
If you’ve used wax paper, and want to remove from the pan or skillet, gently run a knife around the edge, put a place on the top and flip over. If it doesn’t come out easily, flip it back the way it was. Loosen a little more and try again, or serve from the pan.