CORNBREAD

YIELD: 1 9-in bread, 12 muffins

INGREDIENTS:

1 cup yellow corn meal
2/3 cup milk
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, melted
1/4 cup canola oil
2 eggs, well beaten

DIRECTIONS:

1. Preheat oven to 400 degrees. Set aside a 9-in pie plate or grease 12 muffin tins.

2. In a large bowl, mix corn meal and milk. Allow milk to fully absorbed the corn meal, 10 minutes. After 10 minutes, add flour, sugar, baking powder, and salt to bowl.

3. In a small bowl, beat eggs well. Add butter and vegetable oil and beat until fully emulsified. Add liquid to dry ingredients.

4. With a rubber spatula, mix batter until just incorporated and no dry streaks remain. Pour into baking pan and bake for 20 to 25 minutes. Serve warm.