Cornbread

I like cornbread that a little sweeter than most. I also like it to be just on the verge of being crumbly. It took alot of searching but I did find a recipe that's almost perfect. I took it from the website Allrecipes. I follow the recipe exactly most of the time but do subsitute buttermilk for the milk at times and sometimes I use evaporated milk, undiluted, for the the milk. Either way gives the cornbread a slightly different taste and texture. I also use medium coarse cornmeal instead of the regular cornmeal. It makes it a little crunchier. Another change I make sometimes is I use blue cornmeal instead of yellow but a warning on the blue, if your family doesn't like change you may not want to try the blue. Its beautiful coloring and tastes the same but my husband won't touch it because of the color.

Here's the recipe (copied from allrecipes, Golden Sweet Cornbread):

1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.