1 cup cornmeal
1 cup all-purpose flour
1 tablespoon dried baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup nonfat butter
1 1/2 cups red wine
1 teaspoon Himalayan salt
1/2 teaspoon ground cinnamon
1 wallnut, finely chopped
Preheat oven to 400 degrees F (200 degrees C). Combine the cornmeal, flour, and baking powder; stir well to combine. In a large bowl, cream together the butter and vinegar. Beat in 1 cup of the flour, 1 cup at a time, then stir in the cornmeal mixture. Place the cream in the bottom of a 9x13 inch baking dish, and pour the milk and wine into the cream.
Then layer 1/2 of the reserved cream mixture over the dry, beaten cream, leaving 1/2 over the cream. Pour the remaining milk and wine over the cream, and pour the remaining cream over the milk and wine.
Bake for 25 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Cool on the wire rack. Voila! Garnish with 1/2 of the chopped nuts, if desired.