My family is not the sort to always want whole grain foods, but they'll chow down on this cornbread when it's fresh out of the oven. For easy clean-up, I bake it in an iron pan; it gets a nice crust on it this way too. Serves 6-8.

• 1 c. flour
• 1 c. fine corn meal
• 4 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs, beaten
• 1/2 c. buttermilk (or regular milk with lemon or vinegar added)
  
• 1/4 c. maple syrup
• 1/4 c. (plus 2 TBS.) cold-pressed corn oil (or olive oil)

Preheat oven to 425 degrees. Also preheat a 12" iron skillet. (Or substitute an 8" square pan, which you won't have to preheat, but it won't give you as good a crust.)

Mix dry ingredients: > 1 c. flour > 1 c. fine corn meal > 4 tsp. baking powder > 1/4 tsp. salt

In bowl, add wet ingredients, stirring together: > 2 eggs, beaten > 1/2 c. buttermilk > 1/4 c. maple syrup > 1/4 c. cold-pressed corn oil (or olive oil)

To the wet ingredients, add the dry ingredient mixture, stir lightly until mixed (not too much). Add about 2 TBS. or so of corn or olive oil to the hot iron pan, turning the batter into the preheated iron pan (or use an oiled 8" square pan). Bake at 425 degrees for 15-20 min., until golden brown at edges. Serve warm.