Randy Mayor
12 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Coat a 10-inch cast-iron or heavy ovenproof skillet with oil and cooking spray. Place pan in a 425° oven for 7 minutes.

Step 3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through cumin) in a bowl. Combine the milk and remaining ingredients in a bowl; add to the cornmeal mixture, stirring just until moist. Pour the batter into prepared pan.

Step 4

Bake at 425° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Remove from pan.

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