Best Cornbread

I got this cornbread recipe from my friend Stacie, who got it from this site. Jeff says this is the best cornbread he has ever eaten. I think the secret is the sugar. And the butter.

Ingredients:

½ C cornmeal
1 ½ C flour
2/3 C sugar
1 Tbs baking powder
½ tsp salt
1/3 C oil
3 Tbs butter, melted
2 eggs, beaten
1 ¼ C milk

Directions:

Preheat oven to 350. Combine dry ingredients. Make a well and add wet ingredients. Mix until just combined. Bake in a greased 8x8 pan for 35 minutes. (I like to bake in muffin tins for about 25 minutes - it makes automatic portions and cooks evenly. But it is more dense in an 8x8 pan if you prefer it that way.)

Fresh Salsa-Heidi Wood

10 semi-ripe roma tomatoes (I've found that I prefer the flavor and texture of the light red romas to the totally-ripe red ones)
1/2 med green pepper
1/4 large yellow onion
1 bunch cilantro
1-3 jalapenos (depends on the heat you want, and the jalapeno)
1 t salt
1/2 t garlic powder
2 T vinegar
1/2 t garlic salt

Chop in your food processor, mix together, and refrigerate!

Stromboli- Heidi Wood

 1 loaf thawed frozen bread dough

(Or homemade bread dough if desired)
Italian Spices (i.e. oregano)
Garlic Salt
Parmesan Cheese
Favorite Pizza Toppings
-Pepperoni, Olives, Onion, Mushrooms, Etc.
Mozzarella Cheese
Spaghetti Sauce

Roll the loaf of bread dough into a large rectangle, about 1/4 inch thickness. Sprinkle Italian Spices, Garlic Salt, and Parmesan Cheese across the dough; season to taste. Layer your choice of Pizza Toppings across the dough about 2 inches from all edges. Layer Mozzarella Cheese over the Pizza Toppings. Fold the edges in, and pinch to seal all seams. Place the Stromboli loaf, seams down onto a greased backing sheet.

Bake @ 350, for 30-40 minutes.

Let cool, slice, and serve with Spaghetti Sauce as dip.