- 1 3/4 cups cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 1/2 cups milk, low fat is fine
- 2 large eggs
- 4 tbsp butter, melted
- Heat oven to 400°. Grease a 9-inch square baking pan.
- In a mixing bowl, combine the cornmeal, flour, baking powder, 1 teaspoon salt, and sugar. In another bowl, whisk together the milk, 2 eggs, and 4 tablespoons melted butter.
- Combine the two mixtures and stir until blended. Spoon into the prepared baking pan. Bake for 25 to 30 minutes, until lightly browned. Cool then crumble into a large bowl. Add the torn bread to the crumbled cornbread.
Gooseberries Fresh Food Market