Cornbread
1 1/4 c. cornmeal
3/4 c. flour
1-4 T sugar
2 t baking powder
1/2 t soda
2 eggs
2/3 c milk
2/3 c buttermilk
2-3 T melted butter
Combine all ingredients (wet first, then add dry), just mixing.
Bake in a 9"x9" pan for 20-25 min, or in muffin tins for 10-12 min, at 425F.
Makes 10-12 servings.
When doubling, use 1/4 c sugar, 1 stick butter. Plain yogurt/milk combination can be used as substitute for buttermilk. Serve with chili!
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