Cornbread

1 cup flour (white or whole wheat)

1 cup cornmeal

2-4 Tbsp sugar (or substitute with apple juice concentrate)

1 Tbsp baking powder

1/2 tsp salt

2 beaten eggs

1 cup milk

1/4 cup cooking oil

Grease 9×9 baking pan and set aside. Stir together flour, cornmeal, sugar, baking powder and salt in mixing bowl. Combine eggs, milk and cooking oil in small bowl or measuring cup. Add egg mixture to dry mixture. Stir just until moistened. Pour batter into pan and bake at 425*F for 20-25 minutes, or until brown.

I have also successfully turned this into cornmeal muffins. Use a muffin pan instead of the 9×9 and bake for only 12-15 minutes instead.

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