Sweet Cornbread

Lighter Cornbread
adapted from King Arthur Flour

1 3/4 cups all-purpose flour
1 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and cooled
1 large egg

Preheat oven to 375. Lightly great an 8- or 9-inch square or round pan.

In a medium bowl, whisk together the flours, cornmeal, sugar, baking powder, baking sida and salt.

In another bowl or large measuring cup whisk together the milk, buttermilk, melted butter and the egg.

Pour the liquid all at once into the flour mixture, stirring quickly and gently until the ingredients are just combined.

Spread the batter into the greased pan. Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a toothpick inserted into the center comes out clean