2 1/2 cups cornmeal flour
2 teaspoons vegetable oil
3 tablespoons cider vinegar
1/2 teaspoon baking powder
1 teaspoon baking soda
3 eggs
1 teaspoon dried yellow mustard
1 cup white sugar
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons molasses
1 cup brown sugar
1 tablespoon brown sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 7x9 inch dough pan or large bowl.
In a large mixing bowl, combine cornmeal flour, oil, vinegar, baking mix, baking soda, eggs, yellow mustard, sugar, brown sugar, paprika and salt. Mix thoroughly then knead twice, for a smooth and glossy finish. Roll out onto a large baking sheet. Place between sheets of waxed paper.
Bake at 350 degrees F (175 degrees C) for 1 hour in preheated oven. Prepare corn bread by adding puffs or strips of cornbread and cooking continuously until golden. Remove cornbread from oven, place on to a multiple to serve.
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