Cathy & Gary's Cornbread

I don't know where C & G got this recipe. It has no oil or shortening in it, yet, it doesn't taste lacking. Although it is best slathered with butter. Freezes really well, I cut it into quarters and freeze them individually so you take out only what you need. Great with chilis or soups for a quick dinner. It also seems to go down well on the patio with a glass of wine! :)

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup sugar (or a little less depending on your preference)
• 1  cup yellow cornmeal
• 1 1⁄2 cups flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  teaspoon red pepper flakes
• 1 1⁄2 cups milk
• 2  eggs (beaten in to the milk a bit)
• 1  cup fresh corn or 1  cup  canned corn, drained
• 1⁄2  red pepper, chopped small

Directions

1. Butter and flour 8 inch pan.
2. Put sugar, yellow corn meal, flour, baking powder,salt & red pepper flakes into a large bowl, and mix together lightly.
3. Add milk, 2 eggs (beaten in to the milk a bit),corn, & red pepper.
4. Stir everything together, don’t overmix, just moisten everything.
5. Bake at 375 F for 30-40 minutes (this varies depending on the oven; put a toothpick in and if it comes out clean it is ready; also, it is a nice light golden brown on top when it’s ready)(don’t overcook, it dries out).
6. Serve slightly warm (with butter of course).
7. Recipe can easily be doubled and it freezes well good with soup or chili, can add a jalepeno pepper if you like it spicier.
8. No, I haven’t missed the oil or margarine – it doesn’t call for any shortening.