1 ½ teaspoons baking powder
2 ½ teaspoons vegetable oil
2 ½ teaspoons melted butter
2 beaten eggs
1 ½ cups fat free cultured buttermilk
1 ½ cups whole milk
1 ½ cups self- rising white cornmeal
1 ½ cups self- rising White Lily flour
Combine all ingredients and mix well. Let batter rest under refrigeration for 1-2 hours.
Pour batter into a well buttered 9×13 pan.
Bake at 350 degree in convection oven for 17 to 20 minutes or until knife inserted into center comes out clean.
Brush top liberally with melted butter.
Can also bake in a pre-heated, cast iron skillet for a dark and crunchy bottom crust.