Corn Bread

1 cup flour

1/4 cup sugar

4 tsp baking powder

3/4 tsp salt

1 cup corn meal

2 eggs

1 cup milk

1/4 cup melted butter

Use a whisk and blend. Spray pan.

420 degrees for 20-25 minutes

9" x 9"

Here's a 1/2 recipe in a 6 inch cast iron skillet.  Perfect!

I made the Harvest Vegetable Chowder soup and wanted some kind of bread to go with it.  I went looking for a cornbread recipe and found this slip of paper in my mom's old cookbook!  A short time later I had great tasting cornbread to go with the soup.

 Thanks mom. :)

~ Carol ~