I made served this with my black bean soup and it was perfect with it. For leftovers I poured the soup over cornbread, heated it, and then mashed it all up for a super thick and textured soup.
By Paula Davis, Island Born and Bred, A Collection of Harkers Island
- 1 cup corn meal
- 1 cup flour
- 1 tsp salt
- 3 tbsp baking powder
- 3 heaping tbsp sugar
- 2 eggs
- 1 cup milk
- 1/4 cup oil
- Preheat oven to 400 degrees.
- Mix corn meal, flour, salt, baking powder and sugar together.
- Beat eggs; add milk and oil. Combine with dry ingredients and mix well.
- Pour into a 8 inch square pan for 20 minutes.