I don’t know what to call this. It’s a cross between an old-fashioned corn pone (made with just cornmeal and salt) and traditional cornbread (made with cornmeal, flour, salt, fat, a leavener, and sometimes a sweetener). It’s like a cornmeal flatbread or a griddle corn bread. Whatever name it may have, I can’t get enough of it.

Ingredients

1/4 cup cornmeal*
1/4 cup whole wheat flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vinegar
1/3 cup water

Directions

Mix dry and wet ingredients separately then combine. Form into a ball. Divide in half. Press one half into a 4-inch flattened round. Cook on very low heat for 4 or 5 minutes per side. The time depends on how hot your griddle is. Remember to preheat the griddle.

That recipe just makes 2, 4-inch breads but you can scale up. Substituting flour for some of the cornmeal made it less crumbly, more like a bread you can tear:

I use a cast iron skillet and I cover it, so it’s like a little stove-top oven. Gives the cornbread more rise. And even though my griddle is well seasoned, I cook on parchment instead of using a fat because that’s the kind of hairpin I am.

* When I started cooking with Bob’s Red Mill stone ground, 100% whole grain corn (includes the corn germ and corn bran) I never went back. It’s a splurge but the taste is something else.