You know, as much as I love my jalepeno cheddar cornbread, sometimes I just want something a bit more simple to accompany dinner. This is a simple cornbread - dense, only slightly sweet (mainly because I omitted quite a lot of the sugar), and moist. So easy to make, and so easy to eat.
Adapted from Allrecipes.com
590 ml milk
250g plain flour
10g baking powder
75g white sugar
120 ml vegetable oil
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.