|Unsalted butter||6 Tablespoon|
|Self rising cornmeal mix||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Milk||1 Cup (16 tbs)|
1. Heat oven to 450°F. In an 8- or 9-inch cast-iron skillet, melt butter. Tilt pan to coat the bottom, then pour butter into a heatproof measuring cup.
2. In a medium bowl, stir together cornmeal mix, flour, sugar, and cinnamon. Add eggs and milk. Stir until just blended, then stir in butter.
3. Using a rubber spatula, scrape the batter into the skillet and smooth the top. Bake until golden and springy to the touch in the center, about 15 minutes. Let cool in pan 10 minutes before serving.