Alaina Furman

I agree with the other cook here who said the batter is too wet if you use all of the soured milk at once. I ended up thickening it with an extra cup of cornmeal and roughly 1/4 cup of all-purpose flour, which gave the results shown in the photo I posted. My star rating is for the recipe as it was originally written.

In the words of The Great British Baking Show - "tough as old boots". Maybe I didn't get the water hot enough (I cheated and used my Keurig), but this was not appetizing.