This is northern cornbread and sweeter than southern. The recipe was adapted from an old recipe of my Great Aunt. It was one of my Dad’s favorites. Mom served chili over squares of it.
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• ¼ cup sugar
• 1 teaspoon salt
• 2 ½ teaspoons of baking powder
• 1 egg
• ¼ cup cooking oil
• ¾ cup cold milk, a bit more may be needed
Preheat the oven to 425 degrees. Butter or grease an 8 or 9 inch round or square pan.
Put the dry ingredients in a large mixing bowl. Whisk to blend. Add the egg, the oil and the milk. Mix well. Other recipes say to mix only until moist but with this one you should beat it until it is smooth. Pour into the prepared pan and bake for 20 to 25 minutes or until the center tests done. Cool a few minutes before cutting.