1 1/4 cups of white cornmeal
3/4 cups of all purpose unbleached flour
2 1/2 teaspoons of baking powder
1 tablespoon of sugar
1/2 teaspoon of salt
2 large eggs
3 tablespoons of vegetable oil
1 cup of apple juice
1 cup of fresh "white" corn, cut off cob or frozen kernels
1 tablespoon of vegetable oil for greasing pan
Preheat oven to 425ºF. Place 9 inch round cast iron skillet in the oven and let heat while making batter. In a large bowl, combine cornmeal, flour, baking powder, sugar and salt. In a small bowl, beat eggs with oil and juice, until well blended. Add egg mixture to the dry mix. Stir in corn. Pour 1 tablespoons of oil into the preheated skillet, swirl it around to cover, spoon batter and bake 25 minutes, until golden on top. To serve, cut into wedges.
Serves 6
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