Cornbread

Recipe by: The Ratio Cookbook, modified by the O’Connor clan

Servings: 6

Amount	Ingredient	Prep Notes
2/3 cup	flour
4/3 cup	cornmeal
1/2 cup	sugar
1 teaspoon	salt
2 teaspoons	baking powder
1 cup	milk
2	eggs
1/2 cup	butter	melted

• preheat oven to 350°
• combine dry ingredients in a large bowl
• whisk eggs into milk in a medium bowl or measuring cup. Stir in melted butter and pour into dry ingredients and combine
• poor batter into a greased 9” x 9” pan
• cook for 30-50 minutes, usually will take around 40, until an inserted knife comes out clean

[Download PDF]