Munchie Mondays: Sweet Cornbread

Once upon a time, we bought our cornbread from the frozen foods department in our grocery.  It was the Boston Market brand of cornbread...sweet and yummy!  Then, suddenly, we couldn't get it at our grocers anymore.  Oh...they still had other Boston Market brand foods, just not the cornbread.  What ensued was a search for a recipe that would be as good as the cornbread we used to buy frozen.  I tried many recipes until one day...EUREKA!  I found a delicious, sweet cornbread recipe, and it was even easy to make!  Thought I would share it with you here, but don't forget to read beyond the actual recipe, because I am posting a delicious discovery I made last time I used this recipe.

Sweet Cornbread

1 1/2 cups all-purpose flour*
2/3 cups sugar
1/2 cups yellow corn meal
1 Tablespoon baking powder
3 Tablespoons melted butter
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, slightly beaten
1/3 cups vegetable oil

Preheat oven to 350 degrees.  Grease an 8 inch square baking pan.
Combine dry ingredients.  In another bowl, combine liquid ingredients.  Mix liquids into dry ingredients just until blended.  Pour into prepared baking pan.
Bake for 35 minutes or until wooden pick inserted in center comes out clean.  (Takes me 40 to 45 minutes in my oven).

*Replace all-purpose flour with white-rice flour.  As good as this recipe is, it is even better tasting with the rice flour!  I'm not kidding!