Durgin Park's Corn Bread
3/4 cup sugar
2 eggs, beaten
2 cups flour
1 cup yellow cornmeal (regular, not coarse grind)
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon melted butter
1 1/2 cup milk
Preheat oven to 375.
Mix the sugar with the eggs. Shift the flour, cornmeal, baking powder and salt together. Stir in the egg mixture. Beat quickly by hand (do not use an electric mixer unless you want an even more cake like texture).
Bake in a 11x13 inch buttered pan for 35-40 minutes. Makes 21 squares.
For blueberry cake, add one cup of blueberries before turning the batter out into the pan.
For tea bread, substitute one cup of flour for the cornmeal.