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.

Mexican Cornbread

1-1/2 cups self-rising cornmeal 1 cup milk 1 tbsp. sugar 10 oz. sharp Cheddar cheese, cubed 1 large onion, grated

3 jalopeños, seeded and finely chopped 1 small can creamed corn 2 eggs 1/2 cup vegetable oil

Directions:
Mix all ingredients. Bake at 350° in greased 10" skillet about 45 minutes or until firm in center.

Notes:
This is known as "Boy Scout Cornbread" in my family, because this is the recipe that Troop 13 in Hopkinsville, KY, always uses for the annual Chili-and-Cornbread fundraising lunch.

Rebecca's Spoon Bread

1 cup cottage cheese 1 package (7-8 oz.) corn muffin mix 1 can cream style corn

2 eggs 1 stick butter

Directions:
Preheat oven to 350°. While oven is heating, place the butter in the casserole dish and place it in the oven to melt. Meanwhile, mix the remaining ingredients in a separate bowl. Remove the casserole dish with the melted butter from the oven and pour the corn mixture onto the melted butter. Return to oven and bake for 75-80 minutes (1 hour and 15-20 minutes.)

Notes:
Rebecca Goss, who gave me this recipe, was a friend and neighbor when we lived in West Berlin in the late 1980's. Our husbands worked together.