Easy Cornbread

 

This cornbread is a basic recipe and is easy to put together.  It uses regular milk instead of buttermilk and is a good recipe to use when you don’t have buttermilk on hand.

 

 

2
cups yellow cornmeal
2
cups all-purpose flour
1
cup sugar
2
tablespoons baking powder
1 1/2
teaspoons salt
2 1/2
cups milk
1
cup vegetable oil
5
large eggs

 

 

Preheat the oven to 350 degrees.  Grease a 9 x 13 x 2 inch baking pan.

 

In large bowl or on a piece of waxed paper, stir together the cornmeal, flour, sugar, baking powder, and salt; set aside.

 

In a large bowl, beat together the milk, oil, and eggs.  Add the cornmeal-flour mixture and stir until just combined.  Pour into the prepared pan and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

 

Cool in the pan, and then cut into 15 squares. 

 

Serves 15.