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Recipe Category: Vegetarian
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Ingredients
- 1 cup cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons butter
- 1 cup milk
- 2 teaspoons vinegar (any kind)
- 1 large egg, lightly beaten
Method
- Adjust the oven rack to the center position, and preheat the oven to 350°f
- Lightly coat an 8-inch square baking pan (or its equivalent, such as a 6-by 9-inch pan) with vegetable oil spray
- Combine the cornmeal, flour, baking powder, baking soda, salt, and sugar in a medium-sized bowl, and whisk together to completely blend
- Melt the butter in a small saucepan over low heat, or in a microwave-safe bowl in the microwave (about 30 seconds on high power)
- Measure the milk into a 2-cup-capacity measuring cup with a spout (so you’ll have room to mix and it will be easy to pour)
- Add the vinegar, egg, and melted butter, and whisk until uniform
- Pour the milk mixture into the cornmeal mixture, and use a wooden spoon to mix just enough to blend
- Don’t try to beat it or over-mix
- Just stir
- Transfer the batter to the prepared baking pan, scraping in every last bit with a rubber spatula
- Bake for 20 minutes, or until the center feels firm when lightly touched and a toothpick or sharp knife inserted all the way into the center comes out clean
- Remove the pan from the oven and let the cornbread cool in the pan for at least 10 minutes before slicing and serving
- Serve warm or at room temperature
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