Cornbread

Warm, sweet, crumbly corn bread is the perfect side dish for soups and chilies. Or, you can eat it with butter and honey as a dessert. This is my Mom's recipe for cornbread, and I think it's the best cornbread there is. I've even gotten people who don't like cornbread to eat this.

• 1 cup corn meal
• 1 cup flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 3 tsp baking powder
• 1 cup milk
• 2 eggs
• 3 TBSP vegetable oil
• 1 TBSP vegetable oil

1. Preheat oven to 400 degrees Fahrenheit.
2. Preheat a medium sized iron skillet, or 8 inch square baking pan.
3. Mix corn meal, flour, sugar, salt, and baking powder together well.
4. Add milk, eggs, and 3 TBSP vegetable oil. Mix until all ingredients are incorporated.
5. Put 1 TBSP vegetable oil into bottom of skillet or baking pan.
6. Pour batter into prepared pan and bake for 15 minutes, or until golden.