From How to Cook Everything – the Basics, by Mark Bittman. This is a not-too-sweet, moist, crunchy mix with a nice proportion of cornmeal to flour.
- 1 1/4 c. milk, warmed to 100 degrees
- 1 Tbs. white vinegar
- 1 1/2 c. cornmeal
- 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 Tbs. sugar
- 2 eggs
- 4 Tbs. butter, melted
Heat oven to 375. Grease 8×8″ baking dish or 12-hole muffin tin.
Stir vinegar into milk; let sit a few minutes.
Whisk dry ingredients together in mixing bowl. Mix eggs into milk mixture and stir into dry ingredients. Mix just enough to combine everything.
Stir in melted butter; avoid over-mixing. Pour into prepared pan. bake 20 minutes for muffins, 25-30 minutes for corn bread.