Cornbread Jereld (cheesy that I named it after him???)
3 2/3 C. flour
1/3 C. nonfat dry milk
1 C. yellow corn meal
2 C. white sugar
3 Tbsp. baking powder
1 tsp. salt
13 Tbsp. butter, melted (I used the salted variety)
1 2/3 C. milk
1 tsp. vanilla extract
Mix flour, nonfat dry milk, cornmeal, sugar, baking powder, and salt in a large mixing bowl. Add melted butter and combine until it is an even texture throughout. Add eggs, milk, and vanilla, and mix with a hand mixer until mostly smooth (you will still have some clumps, but that is OK!).
Spray an 11x13 pan with cooking spray (or you can use a 9x13 and a 4x8 bread pan for the leftovers like I did--your choice). Pour batter into prepared pans. Bake at 350 degrees F for 25-35 minutes or until an inserted toothpick comes out clean.