Sweet Cornbread

The sugar added in this cornbread is a perfect balance when serving with chili. 

1 1/2 cups flour
3/4 cups sugar
1/2 cup cornmeal (I used white cornmeal)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups half and half
2 large eggs, lightly beaten
1/3 cup vegetable oil
4 tablespoons melted butter

Preheat oven to 350 degrees.

Set oven rack to second to lowest position.

Grease (baking Pam) a 9 x 9 inch square baking pan.

In a large bowl mix together flour with sugar, cornmeal, baking powder and salt.  In another bowl whisk together half and half, eggs, oil and melted butter; add to the flour mixture and stir with a wooden spoon until just combined.

Pour into the baking pan and bake for 25 minutes or until toothpick inserted in center comes out clean.

Cut into squares and serve with butter.