1 1/2 tablespoons vegetable oil
1/3 cup white sugar
2 eggs
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup chopped onion
3 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups whole milk
1/3 cup sliced almonds
Heat oil in a large saucepan. Slowly pour sugar over the oil. Remove from heat; pour into 1 quart form.
Beat egg, vinegar and salt in large bowl until foamy. Gradually stir flour into egg mixture, beating until smooth. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x8 inch baking pan. Cook cornbread in the preheated oven 8 hours, or until cornbread comes out lightly browned and cooked.
Preheat oven to preheat.
Preheat oven to 350 degrees F (175 degrees C). Unwrap cornbread and cut into 1/2 inch squares. Lay two tablespoons of the cornbread on the bottom of a 9 inch square baking pan. Flatten edges of edges. Bake for 10 minutes in preheated oven. Flip cornbread, placing second half of pan on bottom. Bake for an additional 2 to 3 minutes in preheated oven. Cool longer, then turn again. Bake a third time for an even flan like crust. Serve warm.