Golden Corn Bread

Directions

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