Ingredients
1Ā 1/2 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
Pinch cayenne pepper
Freshly ground black pepper
1 large egg, beaten with a fork
2/3 cup milk
2 tablespoons butter, melted
4 scallions, finely chopped
Preparation
In a small bowl, whisk together the flour, cornmeal, baking powder, salt, cayenne, and a generous grinding of black pepper. In another bowl, use a fork to stir together the egg, milk, butter, and scallions. Stir the dry ingredients into the wet ingredients to make a stiff batter; season with a generous grinding of black pepper.
From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.
Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.
Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.
