I made corn bread.
It is moist and tender and wonderful, as opposed to dry and crumbly.
Here is my recipe:
Pre-heat oven to 425 F.
Butter a pyrex 9 x 9 baking pan
In a mixing bowl, combine the following:
1 cup whole ground yellow corn meal
1 cup King Arthur's whole wheat pastry flour
1/3 cup sugar
5 teaspoons baking powder
1/2 teaspoon sea salt
Whisk together, then add:
1 large egg
2 Tablespoons extra-virgin olive oil (or melted butter)
1 cup whole milk
Stir it all together with a fork and then pour batter into prepared pan.
Bake for 20 - 25 minutes until it tests done.
Serve with butter!