- 1 1/4 cups milk
- 1 tablespoon vinegar
- 1 egg
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon butter, divided
- Combine the milk and vinegar in a bowl; set aside until the milk sours, about 5 minutes.
- Stir the egg, cornmeal, salt, and baking soda into the milk mixture until evenly mixed.
- Melt some of the butter in a large skillet over medium heat. Pour 1/2 cup of the cornmeal mixture onto the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and cook until browned on the other side, 1 to 2 minutes more. Repeat until all batter is used.