Cornbread

DRY:
1 cup self-rising flour
1 cup cornmeal
4 - 5 tablespoons sugar

WET:
1 cup milk
1/3 cup oil (corn, canola, etc)
1 large egg, slightly beaten

Preheat oven to 400 degrees F. Lightly grease and 8 or 9-inch square pan.

Pour dry ingredients into mixing bowl and mix. Pour wet ingredients in a bowl and mix. Por wet into dry. MIX. Stir just until everything is combined – there should still be scattered clumps of flour, about the size of baby peas or BBs.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread is starting to brown slightly (especially at the edges) and a knife inserted in the middle comes out clean.