I went without cornbread for 2 years because I was under the mistaken assumption that ANY corn product was sulfited. Turns out, it is only the wet processed corn that is sulfited – dry processed products are just fine!
- 1 cup milk
- 1 cup cornmeal
- 1 cup flour (you know the drill – unbleached)
- 1.5 tablespoons apple cider vinegar
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 T oil
- 1/4 teaspoon soda plus 1/2 cup buttermilk (baking powder substitute – you need the chemical reaction here)
Pre heat oven to 425°. Mix milk and vinegar. Mix in all dry ingredients. Pour into greased pan. Bake 25 – 30 minutes until toothpick inserted into center comes out clean. Serve with butter. Feel free to add spicy peppers to this if you like your cornbread feisty!