Corn Bread



  1. Heat the oven to 375 F.
  2. Heat the milk in the microwave or in a pot on the stove until it reaches 100 F; it will be hotter than lukewarm.
  3. Stir in the vinegar and let rest while preparing the other ingredients.
  4. Grease a square baking pan with some butter.
  5. Combine the cornmeal, flour, baking soda, salt, and sugar in a bowl.
  6. Whisk the eggs into the soured milk.
  7. Stir the milk mixture into the dry ingredients just enough to combine everything.
  8. If the batter is very dry and doesn't come together easily, add another 1 or 2 tablespoons milk.
  9. Add the 4 tablespoons butter and stir until just incorporated; avoid overmixing.
  10. Pour the batter into the prepared pan, spread into an even layer, and put in the oven.
  11. Bake for 25 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean.
  12. Cut into squares and serve hot or warm.