Cornbread

2 eggs
1 cup milk or buttermilk
¼ cup cooking oil
¾ teaspoon salt
¼ cup brown sugar (optional)
4 teaspoons baking powder
1 cup white or yellow cornmeal
1 cup white flour (or half whole wheat, half white)

Preheat the oven to 400°.

In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar (if desired) until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth. Pour into an oiled 9-inch square or 10-inch round baking pan. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.



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