Cornbread

2 C sifted unbleached flour
1 1/2 C yellow cornmeal
1 tsp. salt
5 tsp. baking powder
1 C white sugar
2 eggs
2 C skim milk
1/2 C canola oil

Directions:
Preheat oven to 400. Combine the flour, corn meal, salt, baking powder and sugar. Add the eggs, milk and oil stirring quickly and lightly until mixed. Do not beat. Pour into 9x11 dish that has been sprayed. Bake 20-25 minutes or until golden on top.

*I (Janeel) adapted this recipe from the American Heart Association Cookbook. Their recipe was a bit dry. My version has been a top prize winner for the last three years at our New York Terryville Ward Chili Cook-Off! In my opinion, the best cornmeal is freshly ground. I use yellow popcorn and grind it in the wheat grinder right before making the cornbread. Then your cornbread is especially delicious. Any leftover cornmeal should be stored in a tight covered container in the fridge to preserve freshness.