Favorite Cornbread

In our house, this cornbread doesn't last but a minute. The recipe origninally came off the label of a bag of Baltic Mills Corn Meal. It's a very quick, totally from scratch recipe that I love to make to accompany a hearty bowl of chili, black bean soup, gumbo or jambalya. Its slight sweetness is a nice contrast to the the saltiness of a soup or stew. Great served warm with real butter and a drizzle of honey or just by itself, enjoy!

• Ready In: 30 mins
• Serves: 9
• Yields: 1 8 x 8 inch pan

Ingredients

• 1  cup cornmeal
• 1⁄2 cup sugar
• 1  cup all-purpose flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄2 cup  corn oil
• 2  eggs, beaten
• 1  cup buttermilk

Directions

1. Preheat oven to 400F.Combine all dry ingredients. Combine all wet ingredients (Tip: substitute 1T. vinegar add 1c. milk for buttermilk, allow to sit briefly & stir) . Stir the wet ingredients into the dry ingredients until combined (do not overmix).
2. Pour into greased 8x8 inch pan. Bake for 25-30 minutes until browned and knife inserted in center comes out clean.