Stoneground Bear’s Mill Cornbread

Emily, since it would be stale if I mailed the cornbread to you . . . may it seem like a feast to your eyes.

Mix in medium bowl:

• 1 cup cornmeal (preferably freshly ground)
• 1 cup soft whole wheat flour (yes, also fresh if possible)
• 4 tsp. baking powder
• 1/2 tsp. salt
• 2 tbls brown sugar (I used Succanat)

Make a well in the center and add:

• 2 eggs, well beaten
• 1 cup milk
• 1/4 cup melted butter or coconut oil

Stir just until smooth. Pour into greased 9″x9″ pan (I used a pie plate.) Bake at 350 degrees for 25 minutes. Top with butter or apple butter!