Super Moist Sweet Cornbread

• 1 cup Cornmeal
• 3/4 cups Flour
• 1/4 cups Sugar
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 2 whole Large Eggs, Beaten
• 1-1/2 cup Whole Milk
• 1 Tablespoon White Vinegar
• 6 Tablespoons Unsalted Butter, melted

1. Preheat the oven to 425 F. Spray an 8-inch baking dish with cooking spray.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
3. In a separate bowl, mix together the eggs, milk, vinegar and butter. Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
4. Bake for 20 minutes or until top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean. Remove cornbread from oven and let it cool for 10 minutes before cutting and serving.
5. Adapted from Paula Deen.

cornmeal, flour, ubc, baking powder, baking soda, ubc, eggs, milk, white vinegar, unsalted butter

Taken from tastykitchen.com/recipes/breads/super-moist-sweet-cornbread/ (may not work)