3/4 c. Sugar
2 Eggs, beaten
2 c. Flour
1 c. Yellow Cornmeal (regular, not coarse, grind)
1 tbsp. Baking Powder
3/4 tsp. Salt
1 tbsp. melted Butter
1-1/2 c. Milk

Mix the Sugar with the Eggs. Sift the Flour, Cornmeal, Baking Powder, and Salt together. Add the melted Butter and Milk. Stir in the Egg mixture. Beat quickly by hand (do not use an electric mixer, which will give the cornbread the texture of cake).

Bake in a 9 by 11 inch buttered pan in a 350 oven for 20 - 25 minutes.

Makes 21 squares.

For Blueberry Cake, add one cup of blueberries before turning the batter out into the pan.

For Tea Bread, substitute one cup of flour for the cornmeal.