Number One Cornbread
You may bake this cornbread in a 10-inch cake pan instead of a 10-inch frypan.
4 tablespoons unsalted butter
1 1/4 cups yellow cornmeal
1 1/4 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoons salt
2 large eggs
1 1/4 cups milk
3 tablespoons vegetable oil
Adjust rack to lower third of oven and preheat oven to 400 degrees. In a sturdy straight-sided 10-inch frypan with an ovenproof handle, place 1 tablespoon of the unsalted butter. In a small saucepan, melt the remaining butter; set aside.
In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Set the frypan in the oven to melt the tablespoon of butter. Rotate the frypan to grease the sides. In a small bowl, beat the eggs just to combine the whites and yolks. Add the milk, oil and melted butter and blend to combine. Stir the liquid mixture into the cornmeal mixture. Spoon the batter into the frypan.
Bake the cornbread for 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool the cornbread in the frypan, then cut into wedges and serve warm or at room temperature. To reheat, wrap cornbread-filled frypan in aluminum foil and place in a preheated 350 degree oven for about 10 minutes or until warm.
Serves 12.