CAKE-LIKE CORNBREAD

DRY INGREDIENTS:
1 cup all-purpose flour
3/4 cup sugar
1/2 to 2/3 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt (non-iodized is best)
WET INGREDIENTS:
1 cup milk plus 1 tablespoon cider vinegar
1/3 cup oil (corn oil works good, olive oil not recommended.)
2 eggs, slightly beaten
OPTIONAL:
1/2 can whole kernel corn, well drained.

Preheat the oven to 350 degrees F. Grease bottom/sides of a (9-inch) square or round pan.

Put all DRY ingredient into a mixing bowl and stir well to mix. Stir in WET ingredients, until just combined. Stir in corn, if using. Place in prepared pan.

Bake 30 to 40 minutes, or until lightly, but evenly browned.