In a large mixing bowl, combine the cornmeal (or millet) and all-purpose flour. Mix well until both ingredients are evenly istributed.

• a. Measure 2 1/2 cups of cornmeal (or millet) and 3 cups of all-purpose flour.
• b. Add the cornmeal and flour to the mixing bowl.

In a separate bowl, whisk together the sour buttermilk, vegetable oil, sugar, salt, and eggs until the mixture is smooth and creamy.

• a. Measure 2 cups of sour buttermilk and 3/4 cup of vegetable oil.
• b. Add 1 cup of sugar and 1 teaspoon of salt to the mixture.
• c. Crack open 2 eggs and add them to the bowl.
• d. Whisk all the ingredients together until well combined.

Preheat a non-stick skillet or griddle over medium heat.

• a. Place the skillet or griddle on the stove.
• b. Turn the stove to medium heat and allow the skillet or griddle to heat up.

Gradually pour the wet ingredients into the dry ingredients while stirring continuously. Mix until the batter is smooth and free of lumps.

• a. Slowly pour the wet ingredients into the bowl with dry ingredients.
• b. Stir the mixture using a whisk or spoon.
• c. Continue stirring until the batter is smooth.

In a small bowl, combine the baking powder and baking soda. Add this mixture to the batter and stir well.

• a. Measure 2 teaspoons of baking powder and 1 teaspoon of baking soda.
• b. Combine the baking powder and baking soda in a separate bowl.
• c. Add the mixture to the batter and stir until fully incorporated.

Allow the batter to rest for about 10 minutes to activate the leavening agents.

• a. Set a timer for 10 minutes.
• b. Let the batter sit undisturbed during this time.

Lightly grease the preheated skillet or griddle with oil or cooking spray.

• a. Use a brush or paper towel to apply a thin layer of oil on the skillet.
• b. Alternatively, use cooking spray to coat the surface.

Pour 1/4 cup of batter onto the skillet for each Chimodho. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

• a. Measure 1/4 cup of batter for each Chimodho.
• b. Pour the batter onto the skillet to form a round shape.
• c. Wait for bubbles to appear on the surface.
• d. Carefully flip the Chimodho to cook the other side.

Repeat the process with the remaining batter, adding more oil to the skillet or griddle as needed.

• a. Continue making more Chimodho with the remaining batter.
• b. Check if the skillet needs more oil and add it if necessary.

Serve the Zimbabwe Chimodho warm with your favorite accompaniments like butter, honey, or jam. Enjoy!