Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | White flour |
| 1 cup | Corn flour or fine cornmeal |
| 2 tablespoons | Sugar |
| 2½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 2 \N | Eggs |
| 1 cup | Milk |
| 2 tablespoons | Melted butter |
This batter can also be baked in muffin cups as well as in a loaf pan.
Either way, it's good.
PREHEAT OVEN TO 400F. Combine the white flour, corn flour or cornmeal, sugar, baking powder and salt. In a separate bowl, beat the eggs; then stir in the milk and the butter. Pour the wet ingredients into the dry ones and stir just enough to combine, in about 15-or-16 strokes. Overmixing causes the cornbread to be tough. Pour into a buttered baking pan and bake until the cornbread is firm and a toothpick comes out clean, about 30 minutes.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK