CORN BREAD

 

1 � CUPS YELLOW CORN MEAL

1 CUP SIFTED ALL-PURPOSE FLOUR

1/3 CUP SUGAR

1 TABLESOON BAKING POWDER

1 TEASPOON SALT

1 � CUPS WHOLE MILK

12 TABLESPOONS SWEET BUTTER (1 � STICKS ) MELTED AND COOLED

2�� EGGS SLIGHTLY BEATEN

 

PREHEAT OVEN TO 400 DEGREES

 

Butter a 9x5x3 inch LOAF PAN

 

Combine cornmeal, flour, sugar, baking powder and salt in a large bowl.

 

Mix cooled butter, milk, and eggs in a medium size bowl.

 

Stir the milk mixture into the flour/ cornmeal mixture until just moistened.

 

Pour the batter into prepared pan.

 

Bake until golden brown about 35 to 40 minutes.

 

Cool on wire rack for 5 minutes.

 

Remove from pan and leave on rack until cool.