Here's another great recipe from my good friend Christine.
Corn bread is a versatile side dish. In the winter, you can pair it with a hearty soup or stew. In the summer, it works great with baked beans and a tossed salad. Our family is a big fan of a sweet cornbread. This cornbread has become our favorite.
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
1 egg, separated
1 cup milk
1/3 cup margarine, melted (or if you're into healthy, vegetable oil)
Preheat oven to 400 degrees. Spray or lightly coat an 8 inch square baking pan with oil.
In a large bowl, combine the dry ingredients. Whisk to completely incorporate.
Separate eggs into two smaller bowls. Whisk egg yolk while slowly drizzling margarine until combined. Go slowly with the margarine; you are creating an emulsion. Then add the egg white and whisk to combine completely. Last, add the milk to the wet ingredients and whisk until it is one smooth, creamy liquid mixture.
Pour the wet ingredients into the dry ingredients, and mix to the point where there are a few lumps left. Walk away from the mixture for five minutes to rest. When you come back, it will have bubbled a little. Pour the mixture into the prepared baking dish.
Bake in a preheated oven for 20 to 25 minutes, or until it is golden brown on the edges, and a toothpick inserted in the center of the loaf comes out clean. (I never have toothpicks on hand, so I use half of a dry spaghetti noodle.)
adapted from allrecipes.com