Cornbread

• 1 1/2 c. white or yellow cornmeal
• 1 c. whole wheat pastry flour
• 1 c. unbleached white flour
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. buttermilk or plain yogurt
• 1/2 c. milk
• 1/4 c. maple syrup or brown sugar
• 2 large eggs, beaten
• 1/4 c. butter, melted and cooled

1. Preheat oven to 350u0b0.
2. Generously butter a 9 x 13 x 2-inch baking pan or a 12-inch cast iron skillet.
3. Sift the dry ingredients into a large bowl.
4. In another bowl, combine the wet ingredients and stir until mixed.
5. Fold the wet ingredients into the dry ingredients.
6. Smooth the batter into the baking pan or skillet and bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean.
7. Allow the cornbread to cool for at least 10 minutes before serving.

white, whole wheat pastry flour, unbleached white flour, baking powder, baking soda, salt, buttermilk, milk, maple syrup, eggs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=57543 (may not work)