1/2 cup sugar
1 1/2 teaspoons salt
1 cup buttermilk
1/2 cup milk
1/2 cup yogurt
1 cup cornmeal
12 ounces all-purpose flour
2 1/4 teaspoons baking soda
1 1/2 tablespoons baking powder
4 ounces butter, melted and cooled
Vegetable oil, for cooking
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Lucky's Cafe, Cleveland, OH
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