Perfect Cornbread

• all-purpose flour↗2 cups
• baking powder↗2 tablespoons
• salt↗1 teaspoon
• yellow cornmeal↗2 cups
• sugar↗1⁄2 cup
• milk↗2 cups
• large eggs↗2
• unsalted butter, softened↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Butter two 9" x 5" x 3" loaf pans.

3. 3

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

4. 4

   In a bowl whisk together milk and eggs until just combined.

5. 5

   Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal.

6. 6

   Beat in egg mixture until just combined (batter will be thin).

7. 7

   Pour batter into pans and bake in the middle of the oven until golden and a tester comes out clean; about 50 minutes.

8. 8

   Cool cornbread in pans on a rack for 10 minutes, and turn out onto a rack to cool completely.

9. 9

   Cornbread may be wrapped in plastic in a cool, dry place for 2 days, or frozen for 2 weeks.

10. 10

    Enjoy!