Cornbread

I am very picky about the kind of cornbread that I like. I like it sweet, non-greasy and not to dense, not to fluffy. Sounds more like a personality. But this is not only my favorite cornbread, my extended family loves it as well. Every Halloween for the big extended family party I have to take a huge pan of it to go with Aunt Carla's Chili. Yum! It is a delicious combination especially with honey-butter melting all over the warm cornbread.

Diane's Cornbread

2 cups flour

1 cup cornmeal

3/4 cup sugar

1 tbsp. baking powder

1/2 tsp. salt

2 cups milk

1/4 cup oil

3 eggs

1 pkg. vanilla pudding (optional)

 Combine first 5 ingredients, set aside.

 Mix next 3 ingredients. Beat well.

Add dry ingredients (including dry pudding if desired) to wet

ingredients and mix lightly with a fork. 

 Batter will still be lumpy.

Pour into a greased 9" x 13" pan. Bake at 400°F for 20 minutes. If making muffins, spray 2 12-cup muffin tins with a cooking spray like Pam. Scoop batter into cups using an ice cream scoop or just pour batter into cups until 2/3 full. Bake 375ºF for 13-15 minutes. Enjoy.