Janet made cornbread to accompany the Spanish Rice, we ran out of white flour so she used whole wheat flour...so good. I don't think that I'm ever going back to making cornbread with white flour. This recipe is simple but de-lic-ious! (and yes the picture is the same for this and the Spanish Rice but I didn't really think about taking two different pictures)
3/4 cup yellow Cornmeal
2 1/4 cup Flour
1/2 cup Sugar
3 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Milk
3/4 cup Vegetable Oil
3 Eggs, beaten
Preheat oven to 400* F. In a large bowl, measure cornmeal, flour, sugar, baking powder, and salt; blend well. Add milk and oil slowly. Pour in eggs and stir just enough to blend thoroughly. Pour into greased 9x9-inch pan. Bake 20 minutes or until lightly brown.
