Basic No-Fail Cornbread

I have to laugh when people rave about my "moist, great-tasting cornbread". The recipe is on the back of the Quaker Corn Meal box and that's where this recipe comes from. It works perfectly every time. I did cut back just a hair on the sugar. The recipe here is a double one because I can't seem to make enough of it to satisfy everyone, so don't be afraid to halve it.

• Ready In: 40 mins
• Serves: 12

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1 1⁄2 cups white cornmeal or 1 1⁄2 cups yellow cornmeal
• 1⁄3 cup sugar
• 4  teaspoons baking powder
• 1  teaspoon salt
• 2  cups milk (I use whole milk)
• 1⁄2 cup  vegetable oil
• 2  eggs, beaten or 4  egg whites
•  Pam cooking spray

Directions

1. Pre-heat the oven to 400 degree F.
2. Mix together all ingredients.
3. Spray a 13" x 17" half-sheet pan with Pam. (or use two 9" x 13" casserole dishes). Pour in the blended ingredients.
4. Bake for 25-30 minutes until golden brown on top.
5. Serve hot with butter.