Cornbread without the Gluten

• 2 cups cornmeal
• 1 tsp. baking soda
• 0.5 tsp. salt
• 1 Tbsp. sugar
• 1.5 cups buttermilk
• 1 Tbsp. white vinegar
• 2 eggs, lightly beaten
• 0.25 cup corn oil or unsalted butter, melted

Pre-heat your oven to 375°F.

Some do say it tastes even better using bacon fat instead of the butter or oil—just saying. If you do use bacon fat, you can leave out the salt.

Combine the dry ingredients. Stir in the buttermilk, eggs, and butter or oil. Beat the mixture until it's smooth.

Grease a 9" baking tin or cast iron skillet, pour the batter in, and bake it for 20–25 minutes, until the top is golden and beginning to brown.

Take it out of the oven and let it rest and cool for 10–20 minutes or so before removing it from the pan, or it's liable to lose its structural integrity.