Serves: 9
Total Calories: 191

1 cup white unbleached flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup yellow cornmeal
1 cup milk
2 eggs
4 tablespoons (1/2 stick) soft butter

1. Preheat the oven to 425°F. Generously butter a 9-inch square cake pan and set aside.

2. Place the flour, sugar, baking powder, salt, and cornmeal in a large mixing bowl and stir with a wooden spoon until blended. Add the milk, eggs, and butter, and stir just long enough to moisten the dry ingredients— do not overstir. The batter will remain somewhat lumpy.

3. Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake since corn bread has a tendency to become dry.

4. Cut into 3-inch squares and serve steaming hot right from the pan.

FYI
Unlike yeast dough, baking powder batter should be handled as little as possible. This means don’t overstir the batter—mix just until the flour disappears (there will be small lumps in the batter, but don’t try to get rid of them). Get the filled pan into the oven as quickly as possible.

Nutritional Facts:

Serves: 9
Total Calories: 191
Calories from Fat: 58

More Recipes from the Great Natural Breads Made Easy Cookbook:
Yellow Corn Bread
Scottish Soda Bread
Irish Soda Bread
Fruit and Honey Loaf
Date Nut Bread
Cranberry Nut Bread
Carrot Bread
Zucchini Bread
Pumpkin Bread
Down-Home Biscuits
Basic Muffins
Corn Muffins
Scones