Cornbread

Cornbread

Makes one 10-inch round or 8-inch square cornbread

• 2 cups unflavored nondairy milk
• Juice of 1/2 lemon
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups unbleached all-purpose flour
• 1/4 cup granulated sugar for savory cornbread; 1/3 cup or more to taste, for sweet cornbread
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil

Grease a 10-inch cast iron skillet or an 8-inch square baking pan. Place pan in oven and preheat to 400 degrees F. In a medium bowl mix milk and lemon juice; set aside 5 minutes. Mix in oil. In a large bowl whisk together cornmeal, flour, sugar, baking powder and salt. Add wet mixture to dry mixture, stirring with a wooden spoon until just combined. Pour batter into prepared preheated pan and smooth the top. Bake until corn bread is firm, golden and pulls away from the sides, and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool slightly, then cut into wedges or squares. Serve warm or at room temperature.