The Kitchen Is My Dance Floor: The Best Ever Sweet Cornbread

I LOVE sweet cornbread!!! I've lived off boxed cornbread for years and never thought to venture out on my own until a few weeks when I was looking through AllRecipes.com and found this beauty: Golden Sweet Cornbread!! I always thought it would take forever to make homemade cornbread - but I was wrong...this stuff is from the mixing bowl to the table in 30 minutes, and everything it takes - you already have around your kitchen. This cornbread is a perfect pairing with a great chili.

Oh My GOODNESS! It's sweet but not too sweet, it's moist and doesn't even need butter.

You've gotta try this!

Golden Sweet Cornbread from AllRecipes.com

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

DIRECTIONS:

1.	Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2.	In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3.	Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

When baking, I like to get everything out at the start - then I know that I'll have enough of every item that I need. BTW, I am in love with my measuring cups from Williams Sonoma, a birthday gift from my best friend!

Measure everything into you bowl and stir with a fork - but with cornbread it's important to not over-stir. You still want it to have a grainy appearance.

I used a 9 inch square pan for mine because it's easier to cut.