Everyone has their quirks. When it comes to brownies or cornbread, I'm an edge-type of person (corners preferably) - my husband like the middles. I'm not suggesting that's the secret to a happy marriage, but it sure helps. :) No matter if you prefer middles or edges, this cornbread is so simple to whip up. Slather on some butter .... mmmm hmmmm and take a big ol' bite!
Slightly adapted from allrecipes
Yield: 12 servings
1½ cups cornmeal
2½ cups milk
2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
⅓ cup granulated sugar
⅓ cup packed brown sugar
½ cup vegetable oil
Preheat oven to 400° F. (If using a glass baking pan, lower the oven temperature to 375° F.). Grease a 9x13x2-in. baking pan and set aside.
Combine cornmeal and milk in a small bowl and allow to rest 10 minutes. Meanwhile, in a large bowl, combine flour, baking powder, salt and both sugars. Mix in the cornmeal mixture, eggs and oil until smooth. Pour mixture into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted near the center tests clean.