Although my main focus is single-serving recipes, there are a few family or crowd-sized recipes I will share because they're just so good you'll want to share with your family or a bunch of hungry friends.

This recipe is a little bit Paula Deen, a little bit stone ground cornmeal directions, and a bit of my daughter's recipe!  I made it.  Loved it.  It was a hit at a family gathering...so I'm sharing it with you!

Preheat oven to 425 degrees. This recipe makes TWO 8-inch skillets. 

In a large bowl, mix the dry ingredients together:

2 cups cornmeal (I had stone ground cornmeal from the farm)
1 1/2 cups unbleached all-purpose flour (I used King Arthur's--100% organic wheat flour)
3 teaspoons baking powder (I used Rumford's aluminum free)
1 teaspoon baking soda (I didn't have any*)
1/2 teaspoon kosher or sea salt

In another large bowl, mix the following wet ingredients:

12 Tablespoons unsalted butter (I made my own!)
4 large farm fresh brown eggs, slightly beaten
6 Tablespoons vegetable oil
3 cups buttermilk (I added to my store-bought buttermilk with liquid from making butter)

Slowly pour liquid into the dry ingredients, folding the batter until their are no dry spots. Batter will be lumpy. 

Pour 1 Tablespoon of oil into hot skillet to cover bottom and sides. Pour half the batter into the skillet. Use other half for second batch. 

Bake for 20-25 minutes or until done. Let sit for 10 minutes before cutting.  

*(Note: if you don't have baking soda, you can TRIPLE your baking powder!)