Corn Bread

2 cups corn meal (yellow or white)
1 cup white flour
1/3* cup sugar
2 tablespoons oil
2 eggs
1 1/4 cup milk or buttermilk
1 tablespoon baking powder
1 teaspoon salt

Preheat over to 450 F

Oil 8 or 9 inch square baking pan or muffin tins.

(I like to make cornbread muffins because the golden brown crust is my favorite part.)

Mix dry ingredients together, then add eggs, milk and oil.

Bake for 20 minutes or until golden brown (lighter if you're using white corn meal).

Serve hot with butter.

* You can use 1/4 cup to 1/2 cup sugar depending on your preference.