Cornbread

When you need a quick bread to serve with that soup, whip up this way-better-than-Jiffy cornbread. The trick? Stone-ground flour and cornmeal give this barebones, old-fashioned Kentucky-style cornbread (no eggs or oil needed) its gritty personality. Just combine 1 cup of ground wheat flour with 1 cup of medium-grind cornmeal, 1/8 cup of brown sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder and ¼ teaspoon of salt. Stir in 1½ cups of whole milk until it reaches a batter-like consistency and pour into a greased 8-by-8-inch pan. Bake in a 350-degree oven for 30 to 35 minutes, then serve warm alongside a hearty soup or slathered with sweet honey butter.