Cornbread

1 1/3 cups all-purpose flour
2/3 cup cornmeal
2/3 cup sugar (optional)
1/2 cup corn flour - (found at natural food stores-not Masa Harina, which is Mexican style corn flour.)
5 teaspoons baking powder
1/2 teaspoons salt
1 1/3 cups milk
5 tablespoons melted butter
1 egg, beaten

Option: Add one or 2 of the following:
Leftover corn, scraped off the cob - about a half cup grated cheddar cheese - about 3/4 cup
Very finely chopped jalapeno pepper - about a millionth of a cup
A can of chopped Ortega (mild green chilies)
Green Tabasco sauce

Combine dry ingredients in large bowl. Combine wet ingredients in a separate bowl; add to dry ingredients. Mix just until big lumps are gone. Do not overbeat. Pour into 8 x 8 pan. Bake at 350 degrees until golden brown. About 45 minutes.
Muffins: Spoon mixture into 12 greased or lined muffin tins. Bake at 350 degrees until golden brown. About 35 minutes.

Note: I couldn’t find corn flour in the local supermarkets so I substituted a fish fry mix that had both the corn flour and the corn meal - It worked fine. ( 1 ten-ounce bag of Zatarain's "Fishfry" All natural salt-free breading, plus a half cup of flour.)

-Kate