This is my mom’s cornbread recipe (except she uses shortening instead of oil). I love cornbread. It’s great with soup, for breakfast, or as dessert with syrup over it. This recipe is not too sweet and has a solid texture.
1 C yellow cornmeal
1 C flour
1/4 C sugar (optional)
4 t baking powder
1/2 t salt
1 C milk
1/4 C oil
Mix the first 4 ingredients together.
In a separate bowl, mix the wet ingredients and then add them to the dry bowl. Mix until all the flour is incorporated.
Bake in a greased 6″ to 8″ pan for 25-30 minutes at 425 F. My oven temperature is not reliable, so you might get a different baking time. Let me know!
The cornbread should be lightly browned on the top.