Cornbread

1-1/2 cups cornmeal

1 cup all-purpose flour, sifted

1 tablespoon baking powder

1-1/4 teaspoons salt

3/4 cup unsalted butter, melted and cooled

2 large eggs, lightly beaten

1-1/2 cups milk

Preheat oven to 375 degrees.

Butter a 9 inch square pan.

In a mixing bowl, sift together the cornmeal, flour, baking powder and salt.

Add the butter, eggs and milk and stir until just combined.

Pour into pan and bake about 40 minutes; or divide mix into corn stick mold pan and bake 20 minutes.

Or double the recipe, pour into a greased heavy cast iron skillet that has been preheated.

Bake for 25 to 30 minutes.

Yields 6 to 9 servings.