Fall in California (Cornbread Recipe)

It takes until this time of the year to feel like fall here in our part of California. It was finally cool enough to wear a fleecy vest before dark and want to eat a hot supper - baked acorn squash, chicken sausage, tomato basil soup, cornbread (see recipe below) - you know a real fall meal. 

How long has it been feeling like fall where you live? In the Northern Hemisphere that is - OK, I know for you folks way down undAH we're talking springtime gamboling lambs...

* Cornbread from Scratch

Bake at 350 degrees

Dry Stuff
1 and 1/4 cup all purpose flour
3/4 cup yellow cornmeal
2 T baking powder (yes really - Tablespoons)
1/4 cup sugar (more if you like it sweeter)

Wet Stuff
2 eggs
2 T butter melted
1 cup milk

* Mix the dry stuff together.
* Mix the wet stuff together
* Make a hole in the hollow of the dry stuff and mix the wet stuff in gently. Don't beat it - just till combined.

Bake in a greased square pan till done. Usually 20 - 30 minutes. Also makes good muffins.