Corn Bread


Source: Beth Smolin and Barbara Pistrang

1 cup flour
1 cup corn meal (stoned ground is best)
2 T sugar (or more to taste)
2-1/2 tsp. baking powder
1 cup milk
1/4 cup oil
2 eggs

Oil a cast-iron pan or an 8x8 or 9x9 pan with cooking spray or oil. Preheat oven to 425 with pan in the oven. Combine eggs, milk and oil. Add dry ingredients. Stir briefly. When pan and oven are preheated, spoon batter into pan. Cook 20-25 minutes. Serve hot.