Sweet Corncake

Sweet Corncake 1 - cup yellow cornmeal 3 - cups all purpose flour 1 1/4 - cups sugar 2 - tablespoons baking powder 1- teaspoon salt 2/3 - cup vegetable oil 4 - large eggs, beaten 2½ - cups whole milk (I used 2%) Preheat oven to 350ºF. In a medium bowl, stir together all dry ingredients. In another bowl, mix together oil, beaten eggs and milk. Gently mix dry and wet ingredients together just until moistened. Pour batter into a 13"x9" pan. Bake 30 minutes. The bread is done when a knife inserted into the center comes out clean. Cooks Note: If using a cast iron skillet add a couple tablespoons of shortening to your skillet. Place the skillet in the oven. When the shortening is melted and the skillet is really hot, pour in the corn cake batter. Proceed with baking. By adding the batter to piping hot skillet this will ensure a nice brown crispy crust.