Corn Bread

We make this almost every time we have chili. It tastes so good with a little dab of butter and a drizzle of honey, it makes me lick my lips just thinking about it. It's really wonderful right out of the oven, but seems to lose something with time. Serve generous slices so you don't have much left-over.

2 Tbs. unsalted butter, melted

1 cup cornmeal

1 cup whole wheat flour

2 tsp. baking powder

1/2 tsp. baking soda

4 tsp. sugar

1/2 tsp. salt

2 eggs

1 Tbs. lemon juice

1 1/3 cups milk

1. Heat oven to 325 degrees. Grease a 9-inch square pan.
2. Combine lemon juice and milk in small bowl. Set aside to curdle.
3. Whisk the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl. Push dry ingredients to the sides of the bowl and make a well.
4. Crack the eggs into the well and stir lightly. Then add the milk/lemon juice. Stir quickly until almost combined. Finally, add the melted butter and blend.
5. Pour batter into greased pan. Bake until the top is golden brown and lightly cracked, about 25 minutes.
6. Cool on a wire rack for 5-10 minutes and then serve warm.