Before I post this, I must say a massive thank you to Susan for all the wonderful cornbread-making hints and tips you have sent me this afternoon - the cornbread was a massive hit in our house (can you believe none of us had ever tried it before) and I am looking forward to trying out some of the ideas you gave me (and some from the link you sent me)
Cornbread
1 3/4 cups all-purpose (plain) flour
3/4 cup cornmeal
1 1/4 cups granulated sugar
1 1/2 tsps salt
1 tbsp baking powder
1/2 cup vegetable oil
2 large eggs, beaten
1 cup milk
1. Heat oven to 350 F
2. Combine flour, cornmeal, sugar, baking powder and salt. Add beaten eggs, along with milk and vegetable oil. Use a whisk to stir the mixture, mixing only enough to incorporate all the ingredients.
3. Pour batter into a baking pan coated with non-stick cooking spray (I used Fry Light)
4. Bake for 20-25 minutes or until golden. Cut into squares when cool.
I really did find this incredibly easy to make - I halved the recipe as I wasn't sure whether anyone other than Nat's family would like it and a lot of my measuring was guesswork as I didn't have a conversion table but it still worked out great.
