Cake-like or Sweet Cornbread

Easy to make, great with butter and/or honey.

8-inch cake pan:
3/4 cup flour
1/2 cup sugar
1/2 cup cornmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk plus 1 Tbsp vinegar
1/4 cup oil
1 egg, slightly beaten

9-inch cake pan:
1 cup flour
3/4 cup sugar
1/2 to 2/3 cup cup cornmeal
2 tsp. baking powder
1/2 tsp. salt
1 cup milk plus 1 Tbsp vinegar
1/3 cup oil
2 eggs, slightly beaten

Optional:
If you have some leftover whole kernel corn add it (well drained) about 1/4 cup for an 8-inch pan or 1/2 cup for a 9-inch pan.

Preheat oven to 350 degrees. Grease pans well with shortening.

Put all dry ingredients into a mixing bowl and stir well.

Add wet ingredients and stir in gently... all of the 'lumps' do not have to be incorporated into the batter.

Pour into prepared pan and bake approximately 30-40 minutes.