Recipe - Cornbread

1 cup White flour
1 cup Corn flour or fine cornmeal
2 tablespoon Sugar
2 One half teaspoon Baking powder
One half teaspoon Salt
2 Eggs
1 cup Milk
2 tablespoon 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 15or16 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini