Instructions: In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the

batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert

it onto a rack, and let it cool completely. Crumble the corn bread coarse

into 2 shallow baking pans and toast it in the middle of a preheated 325F.

oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.

Makes about 4 cups.

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