Cornbread

I like preparing a meal with a theme in mind, so with pulled pork naturally comes cornbread. I remembered making cornbread in highschool, but I couldn't be bothered to dig out the recipe, which I am certain is somewhere in one of my binders, so again, the internet comes to the rescue! The original is here.

Ingredients:
2 cups cornmeal
0.75 cups flour
3 tsp baking powder
1 tsp salt
2 tbs sugar, or as desired
1.5 cups milk
2 large eggs
0.25 cups butter, melted


Method:
Grease a 9" square baking pan.
Heat oven to 400F (375 if using Pyrex)
In a large bowl, combine cornmeal, flour, baking powder, salt and sugar.
In another bowl, whisk together eggs, milk and butter.
Add wet mixture to dry and stir until blended.
Pour into the pan and bake for 25 mintues.
The toothpick test is your friend.


Comments:
I originally used 1tbs of sugar, and it was definitely not sweet enough, so I changed the recipe to 2.
I did not grease my non-stick pan, but it's probably a good idea to do so.
This was a bit dry, so be careful not to inhale with this in your mouth, or you will end up with crumbs down the wrong pipe.


Verdict:
Not bad. I think I like my cornbread a bit more cakey.