Cornbread

From Dad's Own Cookbook

10 TBSP (1-1/4 sticks) butter, plus extra for greasing the pan
3 cups unbleached all-purpose flour
2 cups yellow cornmeal
1 cup sugar
4 TBSP baking powder
1 tsp. salt
2-1/2 cups milk
2 large eggs

Preheat over to 350 degrees. Grease a 9 x 13 pan with butter.

Melt the butter in the microwave or a small saucepan. Use a whisk to combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Whisk together the milk, eggs, and the melted butter in a medium bowl. Pour the liquid mixture into the flour mixture and blend well with a wooden spoon until all the flour mixture is incorporated. The batter should be very moist but not runny. Use a rubber spatula to transfer the batter to the prepared baking pan and spread the batter evenly over the whole pan. Bake the bread on the center rack of the oven until it is set (doesn't wiggle in the middle) and a toothpick comes out clean, about 12 minutes. Let the bread cool on a rack in the pan for 20 minutes before cutting into 20 squares.