There are three kinds of people in this world – those who like cornbread savory, crumbly and dry, those who like a sweet, cake-like cornbread, and those who like a cornbread with the best attributes of both. This is for the third group.

• 1 cup all-purpose flour
• 1 ¼ cup cake flour
• ¾ cup yellow corn meal
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup buttermilk (can substitute whole milk or half and half)
• ¼ cup melted butter
• 2 eggs

Heat oven to 400 degrees; generously butter a 9×9 pan.

Mix dry ingredients together in bowl. Beat eggs until frothy, then add buttermilk and butter and mix. Stir egg/milk mixture into dry ingredients just until moistened (there may be a few small lumps, but don’t worry about them). Pour into baking pan and bake for 30 minutes or until it begins to brown around the edges of the top.