I’ve never cared for cornbread, but it is one of my husband’s favorites.

  1 Cup flour

1 Cup cornmeal

¼ Cup sugar

1/2 tsp salt

4 teaspoons baking powder

2 eggs

1 Cup milk

¼ Cup oil

Combine all the dry ingredients in one bowl and the wet ingredient in another. Slowly and carefully combine the two mixtures, but do not over-beat or the bread will fall during baking or not rise. Pour into greased 9×9 inch square pan or 12-muffins tin. Bake at 475 degrees for 20-25 minutes. (muffins only 15 min)