Sherri's Cornbread

My Mom gave me this recipe over 30 years ago-and it never fails me. I always serve it w/ my mexi meals and it is also the basis of my dressing at Thanksgiving and Christmas. I believe this is a BHG recipe. Feel free to add jalapenos, kernel corn, green chilies, onion, tomatoes, bacon, sausage, etc. to change it up. Enjoy!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  cup flour
• 1⁄4 cup sugar
• 4  teaspoons baking powder
• 3⁄4 teaspoon salt
• 1  cup yellow cornmeal
• 2  eggs
• 1  cup milk
• 1⁄4 cup  vegetable oil

Directions

1. Preheat oven at 425°F.
2. Sift together flour, sugar, baking powder, and salt; stir in cornmeal.
3. Add eggs, milk, and oil.
4. Beat w/ electric mixer until just smooth-do not over mix!
5. Pour into greased 9" pan and bake for 20-25 minutes.
6. You can also make muffins-fill 3/4 full and bake 15-20 minutes.
7. Also, freezes well.