Cornbread

• 2 cups stone-ground yellow cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon fine salt
• 6 tablespoons unsalted butter, at room temperature, plus more for preparing the pan
• 1/4 cup sugar
• 2 large eggs, at room temperature
• 2 cups milk
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Preheat the oven to 400 degrees F. Butter a 9-inch cast iron skillet.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a large bowl, combine the butter and sugar and mix until light and airy.
4. Add the eggs one at a time, mixing well between each addition.
5. Add the cornmeal mixture to the butter mixture in 3 parts, alternating with the milk in 2 parts, until just combined into a thick batter.
6. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top.
7. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes.
8. Set aside to cool slightly before serving.

stoneground yellow cornmeal, flour, baking powder, salt, unsalted butter, sugar, eggs, milk, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cornbread-recipe.html (may not work)