Basic Corn Bread
by Tony van Roon

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In my opinion cornbread taste best when warm and fresh from the oven. I use real, unsalted butter on a warm slice with marmelade or fruit-spread. Yummy!
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Preheat oven to 400 °F Grease an 9x9" baking pan. tsp=teaspoon

½ cup cornmeal
½ cup all purpose flour
½ cup whole wheat flour
¼ cup sugar
½ tsp salt
4 tsp baking soda
1 cup milk
1/3 cup vegetable oil
1 large egg

Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In a large bowl mix together the flours, baking powder and the sugar. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. Do not overbake! Makes 1 loave or 16 squares.

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