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This is a delicious, moist cornbread.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup granulated sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Grease a 13 x 9-inch baking pan.
In a small bowl, combine cornmeal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup granulated sugar
2 eggs
1/2 cup vegetable oil
Preheat oven to 400 degrees F (200 degrees C). Grease a 13 x 9-inch baking pan.
In a small bowl, combine cornmeal and milk; let stand for 5 minutes.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.