Best Cornbread

1-1/2 cups cornmeal
2 cups flour
2/3 cup sugar (or Splenda)
2 tablespoons baking powder
1 teaspoon salt
2 cups milk
2 eggs
1/4 cup canola oil

Directions:
Stir cornmeal, flour, sugar, baking powder and salt together. Add milk, eggs and oil and mix well. Spoon batter into two greased 8x8" baking pans. Bake about 20 minutes at 350°. Or bake in a greased 9x13" pan for 25-30 minutes or until bread tests done.

Notes:
I've been making this cornbread since about 1972 when I bought the Fannie Farmer Cookbook (11th Edition). The ingredients are doubled in this variation of the Fannie Farmer cornbread-- make half a recipe if you don't want leftovers.