East Coast Grill Corn Bread-from Aunt Kathy's book:)-

A couple days ago, in science class we did this experiment with yeast and made bread dough-as simple as bread dough could be, yeast, flour, and warm water, precisely 45 degrees or something- well since my class room doesn't come with an oven -real bummer, right?- we couldn't bake the dough, in fact My teacher  threw it away! Well I came home and decided to make some sort of bread. So my mom and I looked through Aunt Kathy's cookbook and found a cornbread recipe. I really hadn't had cornbread since my 3rd grade field trip to some historical place, and they let us try cornbread -supposed to bring some message to what people ate for breakfast back in the day. This bread doesn't have any yeast, so I guess it does't relate to the Science story that much but it gave me the idea. Any way, this recipe is MUCH better than on that field trip! It is moist and not too sweet, not too savory. So here it is:
Corn Bread:
4 cups all-pourpose flour
2 cups yellow corn meal
1 1/2 cups sugar
1 teaspoon salt
2 tablespoons baking powder
4 eggs
3 cups milk

2 1/2 tablespoons vegetable oil
3 cups milk

Preheat oven to 350 degrees

Lightly oil a 4.8 quart pan (this makes a LOT of corn bread!)

Mix flour, cornmeal, sugar, salt, and baking powder

In separate bowl mix eggs, milk, and vegetable  oil

Pour wet ingredients over dry ingredients and add melted butter. Stir until just mixed.

Bake for about 1 hour. Cornbread should be brown on top when done.