My mother in law loves this cornbread and used to have me bring it over for Sunday dinner when we lived in California.
1 1/2 cups flour
2/3 cup sugar
1/2 cup yellow cornmeal
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups milk (*milk substitutes work great as well)
1/3 cup vegetable oil
1/2 tsp lemon juice
The directions are super simple:
Put your milk and lemon juice in together first. The lemon juice curdles the milk just a bit so it has more of a buttermilk flavor. Then add all your other ingredients. Grease a 9x9 pan and pour in your batter. Bake at 365 F for about 35 minutes (until toothpick inserted comes out clean).
This is a wonderful companion to chili or soups. It's been in the family for years- I just tweaked it a bit.
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