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.



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