My favorite of all southern foods is cornbread. I prefer sweet, moist cornbread without corn kernels or jalapenos in it. I have tried several cornbread recipes over the years and I have never found a perfect scratch recipe until now.
Preheat oven to 375°
Spray a 9x13" pan or a 12 cup muffin tin with non-stick spray.
In a large mixing bowl blend together the corn meal, flour, salt, baking powder, and sugar.
In a medium mixing bowl combine the oil, eggs, and milk.
Slowly add the wet ingredients to the dry ingredients while you are continually mixing them together. Mix until combined but do not over mix.
Pour the batter into the pan. Carefully drop pan on counter to release any air bubbles.
Bake for 20-25 minutes, until golden brown.
Serve warm with butter or tupelo honey.