Golden Corn Bread

• 1 c. all-purpose flour
• 3/4 c. corn meal
• 2 to 4 Tbsp. sugar
• 2 1/2 tsp. double-acting baking powder
• 1/8 tsp. baking soda
• 1 tsp. salt
• 1 egg
• 1 c. milk
• 1 Tbsp. vinegar
• 3 Tbsp. cooking oil, butter or margarine, melted

1. About 35 minutes before serving:
2. Preheat oven to 425u0b0. Grease 8 x 8-inch baking pan (I use my 10-inch iron frying pan). In mixing bowl, mix the dry ingredients.
3. Add the vinegar to the milk and let stand about 5 minutes.
4. Put cooking
5. oil in baking pan and place in the oven to heat hot.
6. Break egg into vinegar/milk cup and beat slightly.
7. Pour the heated oil into the vinegar/milk/egg mixture, leaving about 1 tablespoon to coat the pan.
8. Add the vinegar/milk/egg/cooking oil mixture to the dry ingredients, all at once and stir just until mixed.
9. Do not beat. Pour this into the baking pan.
10. Bake 15 minutes in 425u0b0 oven.
11. At this time, I turn my bread and let it continue cooking for 5 minutes.
12. But you could just continue cooking the bread until done, without turning.
13. Remove bread to a rack on a plate to serve (the rack will keep the bread from sweating).
14. This will make twelve 2 1/2-inch cornbread muffins or 14 cornsticks.

flour, corn meal, sugar, doubleacting baking powder, baking soda, salt, egg, milk, vinegar, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=732069 (may not work)