Chef Jamie Roraback has a twist on a recipe for cornbread.
- 1/2 Cup Yellow Cornmeal
- 2/3 Cup All Purpose Flour
- 1/2 Cup Granulated Sugar
- 1/2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 5 oz. Milk
- 1 1/2 tsp. White Vinegar
- 1 Egg
- 2 Tbsp. Canola Oil, Vegetable Oil, or Melted Butter
Preheat oven to 375 degrees f. Prepare baking sheet by lining with a sheet of parchment paper. In a bowl large enough to fit all the ingredients add the first six dry ingredients and whisk to combine or sift. In a separate smaller bowl, whisk together the remaining four liquid ingredients until combined. Add the liquid ingredients to the bowl of dry ingredients and whisk just until barely combined. Do not overmix.
Pour batter out onto the prepared pan and spread out to evenly fill the pan. Bake in the oven for about 15 minutes or until evenly golden. Let cool for about 15 minutes before inverting out onto a cutting board, remove the parchment paper, trim off the edges and evenly cut into 8 rectangles that will fit into a toaster. Toast and butter as needed and serve. Enjoy!
