Recipe - Cornbread Batter

PHILLY.INQUIRER
1 cup CORNMEAL
2 tablespoon SUGAR
1 cup FLOUR
2 tablespoon BUTTER
1 tablespoon BAKING POWDER
1 cup MILK
1 teaspoon SALT
2 MEDIUM EGGS,LIGHTLY BEATEN

IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND
SUGAR.ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL.SLOW
BEAT IN THE MILK;THEN EGGS.CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH
SIDES OF THE BOWL.USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE
AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN
AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE.
CUT INTO SQUARES AND SERVE.

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