Instructions: Heat oven to 425 degrees with rack in center. Butter an 8-inch-square baking pan, and set aside.

In a medium bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. In a small bowl, whisk together the milk and eggs until frothy. Pour the milk-and-egg mixture into the dry ingredients. Mix until the ingredients are just incorporated. Do not over mix; the batter should be lumpy. Pour the batter into prepared pan. Cook until top is golden brown and a cake tester inserted in the center comes out dry, 20 to 25 minutes.

This recipe yields one 8-inch square of cornbread.

Yield: 1 eight-inch square

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