Cornbread

1/4 cup butter or margarine
1 cup milk
1 large egg

Cornbread, shown here with my Sweet Hungarian Heat!

1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt

Directions
1. Heat the oven to 200°c. Prepare a 8-inch square pan or 9-inch round cake pan with the cooking spray.
2. heat the butter over low heat until melted.
3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the centre comes out clean. Serve warm.