Corn Bread

Mix all the dry ingredients

2 cups cornmeal
1 cup white flour
1 cup wheat flour
1 t. salt
2 T. baking powder
½ cup sugar

Mix all the wet ingredients

2 well-beaten eggs
2 cup milk
4 T. melted butter

In large bowl, mix together until dry is just barely incorporated into the wet. Do not beat.


Bake in 2 buttered loaf pans at 350º F. for 35 minutes or until pick comes out clean.

Every oven is different, so be prepared to leave it in a little longer. We use a commercial convection oven which generally runs hotter and cooks more efficiently than a home oven. Corn bread freezes pretty well, so go ahead and freeze one of these, but don't wait a day. As soon as it's cool, wrap it airtight and pop it into the freezer. When it's time to take it out, let it thaw slowly at room temp and it will taste pretty much like the moment you put it into the freezer.

A few tips about freezing:
Fresh in, fresh out. Stale in, stale out.
Evaporation, or drying takes place in the freezer just like anywhere else. Wrap it tightly or it won't last.
Even wrapping has its limitations, take it out in 90 days or less.