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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Basic Old Fashioned Cornbread
aka Saleratus Cornbread
- 2 cups cornmeal
- 1 teaspoon salt
- 1 teaspoon baking soda (saleratus)
- 1-3/4 cups soymilk or other milk of
your choice
- 2 tablespoons vinegar
- 2 eggs
- 1/4 cup vegetable oil
- Preheat the oven to 350°. Grease
a large iron skillet or 8 or 9-inch square pan. I almost always use
an iron skillet. If desired you may preheat the pan by placing it in
the oven while you mix up the batter. I almost always preheat
my pan because I think it makes better cornbread. If you don't want
to preheat your pan, then don't worry, your cornbread will still be fine.
- Get out 2 bowls. In the large one
combine the dry ingredients--cornmeal, salt and baking soda. In the
smaller bowl combine the wet ingredients--soymilk, vinegar, eggs and oil.
- Pour the wet ingredients into the dry
ingredients. Beat smooth.
- Pour the batter into your prepared
pan. Bake at 350° for 40 to 45 minutes. The top should be golden
brown and the edges slightly pulled away from the sides of the pan.
Cut into 8 or 9 pieces and serve hot.
Notes.
This forumla for cornbread originally called for buttermilk or sour
milk and saleratus, an early form of baking soda, or sodium
bicarbonate. I adapted the recipe to use soymilk instead of dairy
milk, and baking soda instead of saleratus. The original recipe has
been around since right before the Civil War. Pioneers often prepared
this recipe on their trek westward. Compared to yeast bread it was
quick to prepare. Being made from 100% cornmeal made it inexpensive
to boot. Cheap, fast and easy, sounds like our ancestors were after
the same things we are. There is no added sweetener in this recipe
which I feel makes it taste better. If you prefer sweet cornbread
then try this recipe.
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