Marsha’s Favorite Cornbread
Adapted from

This cornbread has a touch of sweetness – southern style. I like to use stone ground cornmeal from Falls Mill in Belvidere, Tennessee.

1 cup Milk
¼ cup Butter, melted
1 Lg Egg
1 ¼ cups Yellow Cornmeal
1 cup Flour
½ cup Sugar
1 Tbsp Baking Powder
½ tsp Salt

Preheat oven to 400
Grease an 8 X 8 square pan or a pie pan, or corn stick pans
Beat the milk, butter and egg to mix
Stir in all the remaining ingredients: cornmeal, flour, sugar, baking powder and salt and mix until just moistened and a little lumpy.
Bake 20 to 25 minutes until golden brown and a toothpick comes out clean.