Cornbread

We needed a more perfect cornbread recipe around here. I had one that used some mixes and "cheating" type ingredients that the family liked, but cheating??? We can't do that! So we ate cornbread while I worked out our favorite recipe. And this is it:

2 c flour
1 c cornmeal
1/2- 1 c sugar (yes this is terrible)
1/2 c oil
4-5 eggs
1 1/3 c milk
1 t salt
4 t baking powder

Throw everything into a mixing bowl and whisk/stir together until smooth. Pour into a greased 9x13 pan. Bake at 350 for 25 minutes or until it springs up and bites your finger when touched...or just springs back, which is what it does for me. I usually bite the cornbread rather than the reverse.

There you have it! Michigan cornbread. I hear tell they don't use no sugar in their cornbread in the south. It would be healthier...but who cares! We don't eat cornbread more than a few times a year anyway! Should I say that Jer calls this "corncake"? Maybe I won't tell you that part.