Corn Bread

  • 1 1/2 cups yellow corn meal
  • 1 cup flour
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 1/4 tsp baking powder
  • 2 eggs
  • 3/4 tsp salt

Beat eggs in medium bowl. Stir in milk, oil, corn meal, flour, sugar, baking powder and salt until smooth. Batter should be creamy and pourable. If too thick, add 1-2 tbsp more milk. Pour into prepared 8 x 8 pan or muffin pans. Bake at 450 for 20-25 minutes or until golden brown.