- 1 Tblsp Cardenas Lambrusco Vinegar and milk to make 1 cup liquid (or 1 cup buttermilk)
- 2 Tblsp honey or sugar
- 1 ½ cups cornmeal
- 1 ¼ cups soft wheat flour
- 1 Tblsp baking powder
- 1 ½ teaspoon salt
- 2 eggs, lightly beaten
- ¾ cup Cardenas Italian or Spanish Extra Virgin Olive Oil
Preheat oven to 375 F. Put one tablespoon vinegar in a measuring cup and add milk to make one cup liquid. Dissolve molasses in milk (or add sugar).
Combine dry ingredients in a bowl.
Heat a lightly oiled 10-in cast-iron skillet over a low flame.
Add milk, eggs, and Extra Virgin Olive Oil to dry ingredients and stir to barely combine. Scrape into the skillet and bake for 35 to 45 minutes, until golden brown.