This inexpensive cornbread will disappear as fast as you can make it. It is always fluffy and moist.—Marcia Salisbury, Waukesha, Wisconsin
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup 2% milk
- 1/4 cup canola oil
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Add the eggs, milk and oil. Beat just until moistened.
- Spoon into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Yield: 9 servings.
Originally published as Corn Bread Squares in Taste of Home February/March 1993, p59
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