Cornbread

1 C all-purpose flour
3/4 C cornmeal
2-3 T sugar (I know 3 T is good)
2.5 t baking powder
3/4 t salt

1 T butter
2 eggs
1 C milk
1/4 C cooking oil (or melted butter)


1. Preheat oven to 400. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt.

2. Add the 1 T butter to a 10-inch round baking pan. Place in oven about 3 min or until butter melts (Katie didn't time hers; she just put it in at this step and hoped it would work out. It did. She thinks it was in longer than it took to melt the butter). Remove skillet from oven; swirl butter in skillet to coat bottom and sides of pan (she took the pan out when she was done making the batter and poured the batter in as soon as she pulled the pan out of the oven. It made the sides and bottom cook immediately)

3. Meanwhile, in a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Pour batter into hot skillet or pan. Bake for 15 to 20 min or until a wooden toothpick inserted near center comes out clean. Cut into wedges; serve warm.

From Better Homes and Gardens New Cookbook