Ingredients:
1 cup yellow cornmeal
1 cup flour
4 tbsp sugar
1 tsp baking soda
2 tsp cream of tartar
3/4 tsp salt
1 cup sour cream or sour milk/buttermilk
1/4 cup milk
2 beaten eggs
4 tbsp melted butter
Steps:
Preheat oven to 425º F. Butter 9x9x2 pan or skillet (preheat).
Combine cornmeal, flour, sugar, baking soda, cream of tartar and salt minture.
Quickly add sour cream, milk, eggs and butter. Stir to just mix and sppon into
pan. Bake about 20 minutes; a broom straw should come out clean and dry.
Notes:
This is an old family recipe from New Hampshire. Originally, corn cake was undoubtedly
cooked on a spider or skillet over fire. An oven gives a more even baking.