Dad's Cornbread

We have two kinds of cornbread in our home-- Dad's recipe and Mom's. Mom's has more sugar, butter instead of oil, and uses fresh milk instead of buttermilk. Yes, right, so Mom's tastes more like cake LOL. But Dad's Cornbread goes well with the hearty soups and stews and dried bean recipes we like to make in our family.

Dad’s Cornbread

Ingredients:

2 cups flour

¾ cup sugar

2 ½ tablespoons baking powder

2 teaspoons baking soda (only if you are using sour milk or buttermilk)

1 ½ teaspoons salt

2 cups yellow cornmeal

4 eggs

2 cups milk, sour milk or buttermilk (if using fresh milk, do not add baking soda)

½ cup oil

Directions:

Preheat oven to 425 degrees. Grease a 9 x 13 baking pan. Stir flour with sugar, baking powder, baking soda (if using sour milk), and salt. Stir in cornmeal. In separate bowl, whisk together eggs, milk and oil. Pour into dry ingredients and blend until smooth; do not overbeat. Pour mixture into greased baking pan. Bake at 425 degrees for 20 – 25 minutes.