Sweet Corn Bread

Sweet Corn Bread

1 1/2 c. flour
2/3 c. sugar
1/2 c. corn meal
1 T. baking powder
1/2 t. salt
1 1/4 c. milk
2 eggs, lightly beaten
1/3 c. vegetable oil
3 T. butter or margarine.

Preheat oven to 350 degrees.  Grease an 8-inch square baking pan. Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Combine milk eggs, vegetable oil and butter in a small bowl. mix well.  Ad to flour mixture, stir just until blended. Pour into prepared baking pan.  Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Makes 12 servings.

For Muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full.  Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.