Sweet Cornbread

1 cup yellow cornmeal*

1 cup unbleached flour

1 Tbsp baking powder

1 tsp salt

½ cup sugar

2 eggs

¼ cup melted butter

1 cup whole milk

Preheat oven to 400°. Line an 8-inch square baking pan with parchment. In a medium bowl, mix cornmeal, flour, baking soda, salt, and sugar.

Add the melted butter, eggs, and milk and stir to combine. Spread batter into the prepared pan and bake 25-35 minutes, until bread is golden brown and the center bounces back when pressed lightly.

Serve warm, or transfer to a wire rack to cool.

For muffins: Use a greased 12-cup muffin tin and reduce baking time to 15-25 min.

*Make sure to use 100% cornmeal, not a cornmeal mix (which already has flour and leavening added).