Preheat oven to 400°F. Mix dry and wet ingredients in separate bowls, then combine. (OR mix dry ingredients; then add wet ingredients and combine.)
Pour into greased 9 X 9 pan and bake 25 minutes.
Serve hot with meal; or with butter, honey, milk, syrup, jam or jelly.
Variations:
To use sour milk (buttermilk, yogurt, etc.) in place of milk, reduce baking powder to 2 tsp. and add 1 tsp baking soda.
For all the liquid ingredients, substitute 1 egg, 3/4 cup of milk, and 1 cup of cream style corn. This makes a more corny cornbread.
Notes
Original recipe is from More-With-Less Cookbook by Doris Janzen Longacre. Found at https://becomingmorewithless.wordpress.com/2011/02/28/basic-corn-bread/