Makes about 28 or 30 1-1/2” cakes
1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking soda
2 teaspoons kosher salt
2 teaspoons dried oregano or Italian seasoning
1 teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
3 large eggs, lightly beaten
¾ cup 1% milk
2 scallions, finely chopped
3 tablespoons vegetable oil, divided
1) In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions, and 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
2) In a large pan, heat ½ tablespoon vegetable oil over medium-high until shimmering. Drop rounded tablespoons of batter into the pan, like you would pancakes. Cook until bubbles appear on the side facing you, then flip over and continue cooking until golden brown.
3) Repeat until batter is finished, replenishing the pan with ½ tablespoon of olive oil with every new batch. Adjust heat as needed.