Corn Bread

Modified from Better Homes and Gardens

1 cup flour

1 cup cornmeal

4 tbsp sugar (you can go down to 2 tbsp depending on how sweet you like your cornbread)

1 tbsp baking powder

½ tsp salt

2 beaten eggs

1 cup milk (I'm currently using whole milk in everything)

¼ cup oil or melted shortening (I just used vegetable oil)

Grease bottom and sides of a square casserole dish (8 by 8 or 9 by 9) and set it aside.

In a medium mixing bowl, stir the flour, cornmeal, sugar, baking powder, and salt together. Make a well in center and set aside for later.

In another bowl, combine the eggs, milk and oil. Add egg mixture to dry all at once. Stir until moistened.

Spoon into prepared pan. Bake in 425 oven for 20-25 minutes or until center is done (use the toothpick test). Cool on wire rack.

Makes 8-9 servings.

Variations:

Double Corn Bread: Stir in a 12 oz can whole kernel corn with sweet peppers (I couldn't find this in my store, so I used an 11 oz can of Mexicorn), drained, into batter.

Confetti Corn Bread: Stir in ½ cup shredded cheddar cheese, ¼ cup shredded carrot and ¼ cup shredded zucchini into batter. (I thought this was good (it is best warm in my opinion), but Ray didn't like it - he is a cornbread purist).