Corn Bread

Serves 9
1 ¼ cups all purpose flour
¾ cup corn meal**
¼ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
½ cup melted butter
1 egg, beaten
Preheat the oven to 375 degrees. Grease a 9-inch round springform or square pan. In a large bowl, stir together the cornmeal, flour sugar, baking powder, and salt. Make a well and pour in the milk, eggs, and melted butter. Stir together the wet and dry ingredients just until combined. Take care not to over mix; the batter should be slightly lumpy. Pour the batter into the prepared pan. Bake until the bread is golden brown around the edges and on top, 25-30 min. A toothpick inserted into the center should come out clean. Let stand for 15 min, release the pan sides (if using a springform pan), then cut into wedges or squares, and serve.
**In supermarkets, the most common type of is degerminated cornmeal, which has had its germ removed for a longer shelf life. For the best flavor, use stone-ground cornmeal, which is whole grain and fresher tasting (and should be stored in a airtight container in the refrigerator or freezer). Coarse-or medium-grind cornmeal may be substituted in this corn bread recipe.
Ruth