Cornbread

My aunt, who is from the south, told me we didn't have the right kind of corn meal up here to get real true cornbread, so we may be missing out on "real" cornbread, but I have found an amazing recipe that I (in my non-southern ignorance) really enjoyed. I  aquired this recipe from a Colonial Days celebration at an Elementary school.

Corn Bread
Heat Oven to 350.
Oil (not cooking spray) a 9 X 13 pan- heat in oven
In a bowl add:

• 3 Cups flour
• 1 1/2 Cups sugar
• 1 Cup corn meal
• 2 T baking powder
• 1 tsp salt

In a larger bowl add:

• 6 T butter
• 2 1/2 Cups evaporated milk (or buttermilk)
• 2/3 Cup oil
• 4 eggs

Add dry ingredients and mix until blended. It can be lumpy

Carefully pour into the hot pan and bake for 30 minutes or until golden brown.