|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Low fat milk/Whole milk||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Cornmeal||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Currants||1⁄4 Cup (4 tbs)|
Preheat the oven to 375Â°.
Melt the butter or margarine in a small heavy saucepan.
While the butter melts, pour the milk into a medium bowl and mix in the brown sugar.
Add the melted butter to the milk mixture.
In a separate mixing bowl, combine the cornmeal and flour.
Sprinkle in the salt and the baking powder, and mix thoroughly.
Stir in the currants.
Add the liquid ingredients to the flour mixture and stir until just combined.
On a floured board or countertop, press the dough into an 8-inch circle about 1/2 inch thick.
Slice the circle into eighths.
Separate the eight wedges and place them on an oiled baking sheet.
Bake for 15 to 20 minutes, until puffed and golden.