• ½ cup + 1 tablespoon self-rising flour
  • ½ cup raisins
  • 1 cup Atkinson Milling self-rising cornmeal
  • ½ cup sugar
  • 2 teaspoons caraway seed
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup cooking oil


Preheat oven to 425º. Oil a 12-inch cast-iron skillet or an 8 x 8-inch baking dish. Toss raisins with 1 tablespoon of flour and set aside.

Combine remaining ½ cup flour, cornmeal, sugar, and caraway seed in a mixing bowl. Add eggs, buttermilk, and oil to dry ingredients. Stir just enough to blend. Pour mixture into the prepared baking dish.

Shake excess flour from raisins in sifter and scatter them around the top of the batter. Use a fork to push the raisins into the batter, just until covered. Bake at 425º for about 25 minutes or until golden brown.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.