1 1/2 c. yellow cornmeal
1 c. whole wheat flour
1 c. unbleached white flour
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. buttermilk or plain yogurt
1/2 c. milk
1/4 c. maple syrup
2 eggs, beaten lightly
1/4 c. melted butter, cooled

Preheat oven to 350 degrees. Generously grease a 9 x 13 inch baking pan or a 12 inch cast iron skillet.

Sift the dry ingredients into a large bowl. In another bowl, combine the wet ingredients and stir until mixed. Fold the wet ingredients into the dry ingredients. Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean. Allow the corn bread to cool for at least 10 minutes before serving. Fast and delicious. Yields: 12 pieces.