Title: E.z. Corn Bread
Categories: Bread
Yield: 1 Loaf

1	c	Stone-Ground Cornmeal
1	c	All-Purpose Flour
1/2	c	Sugar
2 1/2	ts	Baking Powder
1/4	ts	Salt
1	c	Buttermilk
6	tb	Unsalted Butter, melted
1		Egg, slightly beaten

Preheat oven to 400oF. Grease a 9x9" baking pan. Stir dry ingredients together in a bowl. Stir in buttermilk, butter and egg and mix gently. Pour batter into prepared pan, set on middle rack of oven, and bake for 25 minutes. Corn bread is done when center edges are lightly browned and knife inserted in center comes out clean. Cut into 3x3" squares to serve.

Variation: Spoon batter into 10 greased muffin cups and bake for about 20 minutes.

Source: Medford Mail Tribune, 30 November 1993 Typed by Katherine Smith

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