Really Good Corn Bread

Cornbread can really stretch a meal. Mark Bittman, a well-known cookbook author and NY Times columnist says of cornbread, "This is one of the most important recipes I know. With the possible exception of brownies, there is no other baked good that packs so much flavor, and can be used in so many situations, with so little work."

After some searching, I found this recipe. It's based on the recipe from the Alber's Cornmeal box called "Sweet Corn Muffins." A friend of mine tweeked the amounts of flour and cornmeal in the recipe on the box and I like it this way much better. Enjoy!

Sweet Corn Bread
1 cup all-purpose flour
2/3 cup granulated sugar
1 cup white or yellow corn meal
1 Tbsp. baking powder
1 tsp. salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp. butter or margarine, melted

Preheat oven to 350 degrees. Grease 8-inch square baking pan.

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into pan.

Bake for 35 minutes or until wooden pick inserted in center comes out clean. Serve warm.