Grease a 9×13 pan. Preheat oven to 400*.
2 c. flour
1 c. sugar (less is fine, if it’s too sweet for you)
1 c. yellow corn meal
2 T. baking powder
1 tsp. salt
Stir together with a fork until egg is beaten:
2 c. milk
1/4 c. vegetable oil
Pour milk mixture over the flour mixture and stir only until dry ingredients are incorporated. Do not over stir.
Pour into a greased 9×13 pan.
Bake in a 400*F oven for 25 minutes, until golden and beginning to brown. A toothpick should come out clean.
When I measure the milk, I use a 4 c. measuring cup, measure the milk, add the oil to make 2 1/4 cups total, then add the eggs and stir. Saves cleaning extra dishes.
To make a more moist cornbread, with a bit of a tang, substitute 1/4 cup of the milk with 1/4 cup of buttermilk. Delicious!
My family loves this cornbread recipe and I am often asked for the recipe when I serve it to company or take it to a potluck. I hope you enjoy it, as well!