1 1/2 cup cornmeal 1/2 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 2 eggs 1 cup milk 3 tablespoons vegetable oil, butter or margarine
Preheat oven and pan to 400 degrees F
Generously grease 8 or 9-inch square pan and preheat. Stir together dry ingredients in 1 bowl. Mix wet ingredients in another bowl. Add wet to dry - until JUST combined. Pour batter into hot pan. Bake 20 - 30 minutes - clean toothpick test. Cool 5 minutes before serving.
This is a very, very good traditional cornbread recipe. You can add 1 can corn to it if you wish, but I never have. Purists probably wouldn't add the sugar, but I find it smoothes out the recipe and even my Texas friends who said "oh no - not sugar" loved the cornbread!