1¼cupswhole milkor buttermilk - *If using buttermilk, omit vinegar from this recipe
1tablespoonwhite vinegar
4tablespoons salted buttermelted and cooled
1largeeggbeaten
1 ½cupsself rising cornmealwe recommend Martha white cornmeal; see Notes for substitutions)
½cupself rising flour
Optional
1tablespoonsugar
Instructions
Preheat oven to 425ºF. Prepare a 9-inch cast iron skillet or cake pan by lightly greasing with cooking oil.
To a large mixing bowl, add milk and vinegar and let sit for 5 minutes. Alternatively, substitute buttermilk for milk and vinegar, then proceed directly to the next step.
Add the melted butter and egg to the milk mixture and whisk well to combine.To the bowl, add self rising cornmeal, self-rising flour, and sugar (if using). Using a large spoon, stir until mixture is just barely combined, about 15 seconds. Do not over mix.Pour batter into prepared pan and use the back of the large spoon to smooth batter into an even layer.
Bake at 425ºF for 20-25 minutes, until cornbread is golden on top and a toothpick inserted into the center of the bread comes out clean.
Serve warm with butter, honey, jam, or as desired.
Notes
We recommend Martha white self rising cornmeal, or you can make your own self rising cornmeal. To turn regular cornmeal into self rising cornmeal, mix together