Ingredients:
2 cups all-purpose flour
1 cup yellow cornmeal
6 Tbs. brown sugar
1/4 tsp. salt
4 Tbs. dried cranberries, finely chopped
2 eggs, lightly beaten
1-1/2 cups milk
6 Tbs. vegetable oil
Preparation:
- In a large bowl, stir together flour, cornmeal, brown sugar and salt. Stir in cranberries. In another bowl, whisk together eggs, milk and 2 tablespoons oil. Pour egg mixture into dry ingredients and stir gently until just combined. Do not overmix.
- Place 1 tablespoon oil in each of two 9" skillets. When hot, scrape half of batter into each skillet. Cook over low heat until corncake has browned on the bottom and bubbles have formed on the surface, about 5 minutes. Using a large metal spatula, transfer cakes to dinner plates.
- Heat remaining oil, divided, in both skillets. Gently invert each cake back into a skillet and cover. Cook until cakes spring back when lightly pressed, about 5 minutes longer.
Makes two 9" cakes. Recipe supplied by the show's host, Chef Jamie Gwen. You can visit her Web site by clicking here.
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