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.
And above
all things have fervent charity among yourselves: for charity shall
cover the multitude of sins. Use hospitality one to another
without grudging. As every man hath received the gift, even so
minister the same one to another, as good stewards of the manifold
grace of God.--1 Peter 4:8-10
