Recipe(tried): Sweet Corn Bread

SWEET CORN BREAD

I've made this many times, it took me a while to find a recipe comparable to one that was served at a local buffet. You may omit the corn,* if desired.

FOR AN 8-INCH PAN:

DRY INGREDIENTS:
3/4 cup flour
1/2 cup sugar
1/2 cup corn meal
1 1/2 teaspoons baking powder
1/4 teaspoon salt

WET INGREDIENTS:
3/4 cup milk
1/4 cup oil
1 egg

FOR A 9-INCH PAN:

DRY INGREDIENTS:
1 cup flour
3/4 cup sugar
1/2 to 2/3 cup corn meal
2 teaspoons baking powder
1/2 teaspoon salt

WET INGREDIENTS:
1 cup milk
1/3 cup oil
2 eggs

*OPTIONAL: 1/2 regular size can of whole kernel corn, well drained.

Preheat oven to 350 degrees F, and grease pan well with shortening. Put all dry ingredients into a mixing bowl and stir well.

Add wet ingredients and stir gently. Add *optional corn at this point. Don't worry about getting all the lumps out. Pour into prepared pan.

Bake approximately 30-40 minutes. Should be golden brown on top and pulled slightly away from the sides of the pan.

Great served with butter and honey.

VARIATION:
If you like the sour-milk taste, add 2 teaspoons (for 8-inch pan) or 1 tablespoon (for 9-inch pan) of vinegar to the milk, to 'sour' it, before adding to the dry ingredients.