Cornbread

1/2 cup white whole wheat flour or oat "flour" (process dry rolled or quick oatmeal in a blender or food processor until it is rather fine)

1/2 cup plain unbleached flour (or make it 100% whole grain by using 1 cup of white whole wheat or oatmeal)

1 tbsp natural sugar or white sugar (optional)

4 tsp baking powder (I use Rumford since it does not contain aluminum sulfate)

3/4 tsp salt

1 cup yellow cornmeal (not self-rising)

2 eggs

1 cup milk

1/4 cup butter or smart balance, melted

Preheat oven to 400˚ if using a glass dish or 425˚ for a metal pan.

Grease or spray with non-stick spray a 9x9x2-inch pan. (Or go old-school with a 9" iron skillet.)

Whisk dry ingredients together.

Whisk wet ingredients together in a separate bowl.

Add wet ingredients to dry ingredients, whisking together just until mixed.

Pour into prepared dish and bake for 20 to 25 minutes.

This recipe also works well for muffins. Use same temperature but reduce baking time to 12 to 15 minutes.

This recipe is easy to cut in half since it calls for two eggs. Since I'm usually cooking for two, that's what I usually do. I bake it in a glass loaf pan. Reduce the baking time to 15 to 20 minutes.