The variations that follow add unusual twists to this basic corn bread recipe.

Nonstick cooking spray
1 c. yellow cornmeal
3/4 c. sifted all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. sugar
1/4 tsp. salt
1/2 tbsp. unsalted butter
1 c. skim milk
1 lg. egg

1. Preheat the oven to 400 degrees. Lightly coat an 8 x 8 x 2 inch pan with the cooking spray and set aside.

2. In a medium-size bowl, combine the cornmeal, flour, baking powder, sugar, and salt; set aside.

3. Melt the butter in a small saucepan over moderate heat; pour it into a small bowl and whisk together with the milk and egg. Add to the cornmeal mixture and stir just until the dry ingredients are moistened.

4. Spoon the batter into the pan and bake for 20 minutes or until the corn bread is golden and the top springs back when touched. Cut into 9 squares and serve hot. Serves 9.

VARIATIONS:

Chive Corn Bread - To the milk mixture, add 2 tablespoons minced fresh, frozen, or freeze-dried chives.

Chili Corn Bread - To the dry ingredients, add 1 tablespoon chili powder.