I have it just scribbled down on a piece of looseleaf, so i can't credit where it came from. I might have stolen it from someone else's blog, or from one of the message boards i frequent, it might have come from Kraft, or even All Recipes. If it is your recipe that i stole, let me know and i will credit you :-)
1 cup flour.
1 cup yellow cornmeal.
2/3 cups sugar.
1 tsp salt.
3 + 1/2 tsp baking powder.
1 cup milk.
1/3 cup veggie oil.
Mix together dry ingredients. Add egg, milk and oil. Blend well. Pour into prepared pan and bake at 400 F for 20 to 25 minutes.
I coated the pan with some cooking spray. The first time making it, i did not want it to stick! I found that after 25 minutes, the center was not cooked, so i left it in for another 10 until the edges started crisping. Even then, the very top center seems to be not quite as cooked as it could be. It might be because i used a loaf pan, a lot of corn breads i have see are baked square; it might be because i mixed it to much and, like a muffin, it raised to much. All things to figure out next time.
I had always thought cornbread ought to be savory, but this one is quite sweet. I have been eating on it 2 days though. We had some Sunday with potato scallop and yesterday as a snack. Tonight i plan on serving the rest with leftover chili. The recipe made lots. I have nothing to compare it to, but i was told that it is as good as other corn breads, so that must mean i did good. I really enjoyed it as well, so i will be making it again!