Sweet Corn Bread

Sweet Corn Bread

1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

PREHEAT oven to 350°F. Grease an 8-inch square baking pan.

COMBINE flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.

BAKE for 35 minutes or until wooden pick inserted in center comes out clean.

FOR MUFFINS:
SPOON batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.