Simple Cornmeal Bread - PUBLISHED

1 - The flavour is nice but it may be a little too crumbly still. I'll add some flour to see.
2 - I remember trying it with more flour and it decreases the lovely, nutty flavour of the cornmeal, so I now have it as 1:1 cornmeal to flour.
3 - So easy, so simple, good accompaniment to other dishes. Typical dry, crumbly cornbread.

1 cup milk
6 Tbsps melted fat (butter, lard, olive oil, whatever)
2 large eggs
1 1⁄4 cups cornmeal
1 1/4 cup flour
1⁄3 cup sugar
1 tablespoon baking powder
1⁄2 teaspoon salt

1. Heat oven to 400F.
2. Grease bottom and side of a round cake pan or line with parchment paper.
3. Whisk the milk, butter and eggs in large bowl.
4. Plop in the remaining ingredients all at once and stir just until the flour is moistened (the batter will be lumpy).
5. Pour it into the pan.
6. Bake for 20 to 25 minutes or until golden brown and it passes the toothpick test.
7. Cut into wedges and serve.