Making Batter

1. This recipe calls for 3 cups cornmeal, 2 teaspoons baking powder, 1 1/2 teaspoons salt, 1 1/2 cups milk, 1/2 cup water, 1 egg, beaten, and 1 small onion, minced. However, a batter can be any cooking mixture that can be spooned or poured.

2. Place all of the dry ingredients into a bowl, and in this case, also add the onions. We suggest sifting or using pre-sifted flour in most batters. Unsifted flour can cause lumps when liquid is introduced.

3. If it is your goal to make a completely lump-free batter, we recommend sifting the flour (even if it is pre-sifted flour) before use. If using an electric mixer to combine the ingredients, be careful to add dry ingredients that should not be broken apart (like chocolate chips) at the end of the mixing process (after the liquid has been added), otherwise the mixer might break the ingredients into smaller pieces than is necessary.

4. Beat the egg in a separate bowl, then mix the egg into the dry mixture. For the smoothest batter possible, mix all of the wet ingredients together in a separate bowl before adding them en masse to the dry ingredients. In any case, pour all of the wet ingredients into the dry.

5. Fold the ingredients together until well blended. Check to see if the recipe you are using calls for a specific amount of time the batter should be mixed for.

Try this recipe:

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