CORNBREAD

Ingredients:

• 3 1/4 cups cornmeal or polenta,
• 1 2/3 cups whole wheat pastry flour, or other flour for baking,
• 1 teaspoon salt,
• 2/3 cup vegetable oil, or melted ghee if dairy,
• 7 1/2 tablespoons simple syrup, sugar free,
• 1 1/2 cups almond milk or other milk alternative if pareve, or milk if dairy,
• 1 tablespoon baking soda,
• 1 tablespoon vinegar,

Directions:

1.  Heat oven to 375 degrees F.
2.  Combine polenta, salt, and flour; in a bowl
3.  In a separate bowl mix the oil, simple syrup, and almond milk.
4.  Mix the prepared wet ingredient mixture into the dry ingredients. Place baking soda in a spoon over the batter and pour vinegar into it, while allowing the mixture to cascade into the batter, and stir well.
5.  The resultant batter should be pourable, and one must add more almond milk if it is too thick.
6.  Transfer into a greased 8 inch square cake pan and bake cornbread for 35 to 40 minutes.