Sweet Cornbread

I love cornbread, and I like it sweet. This is easy and works well as a side for soup, southwestern-style stews, and even just for breakfast.

Sweet Cornbread
1 cup yellow cornmeal
1 cup milk
1/3 cup white sugar
1/3 cup light brown sugar
1 tsp. salt
3 1/2 tsps. baking powder
1 egg, beaten
1/3 cup vegetable oil
1 cup all-purpose flour

- Allow cornmeal to soak in milk in a large mixing bowl for 10 minutes.
- Preheat oven to 400 F. Grease a 9-inch round cake pan or a 9x9 square baking pan.
- Add in sugar, salt, and baking powder and mix until combined.
- Beat together and mix in egg and vegetable oil.
- Mix in flour until fully combined.
- Pour batter into ban and bake for 20 to 25 minutes until golden brown and cooked through.
- Allow to cool for 5 to 10 minutes in the pan before turning out onto a cooling rack or a serving plate.