2 cups flour
2 Tbsp baking powder
1 tsp salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
2 sticks butter - softened

Heat oven to 400F and grease two 9x5x3 inch loaf pans.

In a large bowl, sift together flour, baking powder, and salt. Whisk in cornmeal and sugar until combined well. In another bowl mix together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin).
Pour batter into pans and bake in middle of oven until golden and a toothpick comes out clean, about 50 minutes. Cool cornbread in pans 10. Remove from pans and cool completely.

Cornbread may be wrapped in plastic wrap and kept in a cool, dry place for 2 days or frozen 2 weeks.