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Sweet Cornbread on a Cast Iron Pan

Sweet Cornbread

This cornbread is of medium density, has a light brown crust, and has a medium sweetness to it.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 9 slices
Course: Side, Snack
Cuisine: Everyday, Fall
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all purpose flour
  • 2/3 cup granulated white sugar
  • 1/2 cup corn meal I used Albers
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs
  • 1/3 cup oil
  • 3 Tablespoon butter melted

Method
 

  1. Preheat oven to 350° and prepare 8" x 8" baking pan by greasing with cooking spray.
  2. Whisk the four, sugar, corn meal, baking powder and salt in a medium bowl.
    Flour, Sugar, Corn meal, Baking Powder, Salt
  3. Place the eggs in a small bowl and whisk lightly. Add the milk and oil to the bowl, then melt the butter and combine thoroughly with the wet ingredients,
    Milk, Eggs, Oil, Butter
  4. Add to the flour mixture, and stir just until blended.
  5. Pour into your prepared baking pan and bake for 30-40 minutes or until a toothpick comes out clean.
    Dry and Wet Ingredients Combined into 8" x 8" Pan
  6. Sweet Cornbread fresh out of the oven.

Notes

Apparently this recipe is originally from the Albers Box and has been on there for many years.  Do I overestimate when I think there may be others out there who call this their favorite as well?