Sweet Cornbread

I found this recipe on the back of the Indian Head corn meal bag. It can also be found at the Washington Mill website. It is by far our favorite cornbread recipe. We even have used a gfcf flour mix to subsitute for the wheat flour with great success.

1/2 cup yellow corn meal
1 cup all purpose flour (or gfcf flour mix, if you wish)
1/4 cup + 3 Tab. sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/4 cup + 2 Tab. oil
1/2 cup milk
2 eggs

Add all dry ingredients together in a mixing bowl and stir. Blend oil, eggs and milk into another mixing bowl. Add dry ingredients to wet ingredients and mix with a wire whisk just until batter is uniform. Pour into greased 9 x 9 inch pan and bake at 375 degree oven for about 25 minutes.

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