Ingredients:

• 2.5 cups flour
• 2.5 cups cornmeal
• 5 eggs
• 6.5 tbsp baking powder
• 5 tbsp sugar
• 2.5 tsp salt
• 2 cups buttermilk
• 1 cup water
• 1 cup melted butter
• 2.5 tsp vanilla
• 1 tsp nutmeg
• Olive oil

Instructions:

• In a large bowl, mix cornmeal, flour, sugar, baking powder, nutmeg, and salt.
• Make a well in the middle of the mixture, and pour in the buttermilk, water, eggs, vanilla, and butter.
• Mix until the mixture is smooth, similar to pancake batter consistency.
• Place a lightly oiled cast-iron skillet onto the recteq at 400°F.
• Scoop 2 tbsp of cornbread mixture per piece into the skillet.
• Cook each cake for 4 minutes, flipping halfway.