Cornbread

This is a good cornbread recipe. I tried it out on all these poets who will probably eat anything and tell me it's good because, y'know, poets. LIARS. But it was actually awesome.


Ingredients

• 2c corn meal
  
• 1c flour
  
• 4tsp baking powder
  
• 3/4tsp salt
  
• 6tbsp butter
  
• 1/4c sugar
  
• 2 eggs
  
• 2c milk
  

Mix all the dry ingredients in a big bowl. Add the butter, softened, and the eggs and milk. Whisk thoroughly. Pour into something with 64 square inches, like a 9" round cast-iron pan, or a 9" other round thing, or an 8x8 square pan. Or make a double batch and pour it into a 9x13 pan, like I did.

ANYWAY, bake it at 450 for about 30 minutes, then turn it to 350 and bake it until a knife inserted into the middle comes out clean, about another 10 or 15 minutes in our oven.

Thoughts: This was really good. We were worried that the middle wasn't done because it was really soft even though a knife came out clean. Let it cool a little bit and you'll be rewarded for your patience. Awesome.

Disaster Index: 1/10 - this is really a turning point in our corn-bread career, I think.