3 tbsp. melted butter
1 c. milk
2 beaten eggs
1 c. flour
1 c. cornmeal
3 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt

Preheat oven to 425 degrees. Combine wet ingredients in a medium bowl. Combine dry ingredients in a small bowl. Add dry to wet. Mix well. Put into greased 8 x 8 inch baking pan. Bake 30 minutes until toothpick comes out clean.

Comes out better in cast iron. Grease a 9 inch cast iron skillet and preheat skillet. Pour batter - carefully - into hot skillet. If you use cast iron "corn finger" (makes 12 "fingers") molds, preheat the same but bake 15 to 20 minutes. (Use 6 inch skillet for 1/2 recipe.)