Nice hearty cornbread to go with soups! or whatever! i LIKE IT BETTER WITHOUT THE VINEGAR
2 cups Adluh self-rising corn meal[*note: if you don't have self-rising meal then add Baking powder , baking soda and salt --see below}
1 tbs of sugar (more if you like--I sometimes do 1 and 1/2 to 2)
1 egg (can substitute 1 tablespoon of ground golden flax seed soaked 5 minutes in 1&12 tab of water)
1 and 3/4 cup milk (plain almond milk is what I use ) (OR sometimes i LIKE IT WITH ALMOST 2 CUPS
1 tbs of cider vinegar (CAN OMIT THIS)
3 tbs of oil --[or 2 tab coconut oil and 3-4 tab of applesauce)
1 tablespoon of oil for the pan (prefer olive oil for pan)
1/4 cup gluten free bisquick mix (I have omitted this and still is fine, but prefer it)
*If you don not have self rising corn meal then add:
Read more at http://skinnyms.com/old-fashioned-cornbread/#F09h4ByQBlROkKLU.99
Preheat oven to 450. Take a 9 inch iron skillet and place one tablespoon of olive oil in the pan. Place the pan in the oven while it is preheating. NOTE: IF USING THIS TO MAKE BREAD CUBES FOR STUFFING THEN USING A 12 INCH SKILLET MAKES THEM JUST ABOUT PERFECT. cOOKING FOR ABOUT 15 MINUTES
Meanwhile in a bowl mix the dry ingredients (corn meal, sugar, bisquick mix). In another bowl mix the milk( and vinegar IF USING-I PREFER IT WITHOUT IT-let sit for a few minutes. Mix your egg separately. Add the egg, 3 Tbs of oil to milk mixture. Make a well in the dry ingredients and stir in the liquid. Do not over mix.(make sure you have mixed in the bisquick mix. Pour into the hot pan (the oil in the pan will rise around the edges.
Place into the oven and cook 15 to 20 minutes until brown---be careful not to over cook. Let cool ten minutes before slicing. You can take some butter and rub it over the top of the cornbread.
NOTE--I have also used a 11 and 1/2 inch or almost 12 inch iron skillet--it just comes out less high and cooks in about 8 minutes)