2 cups flour
2 tbsp baking powder
1 tsp salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 medium eggs
1 cup butter, unsalted; softened

1. Preheat oven to 400F and grease the pans you will be using (see Notes).

2. Into a large bowl sift together flour, baking powder and salt then whisk in cornmeal and sugar until combined well.

3. In a large bowl whisk together milk and eggs until just combined. Add butter to flour mixture and mix until mixture resembles a coarse meal. Beat in egg mixture until just combined (batter will be thin).

4. Pour batter into pans and bake until golden and tester comes out clean, about 50 minutes. Cool cornbread in pans on a rack 10 minutes and turn out onto rack to cool completely.

Notes:
Cornbread can be baked in several types of pans; loaf pans, cake pans, muffin tins and cast iron skillets to mention a few. This recipes makes 2 9 x 5 loaf pans.

Cornbread may be wrapped in plastic wrap and kept in cool dry place 2 days or frozen for 2 weeks.