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A basic, lightly sweetened corn bread.

Sweet Corn Bread

1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup ALBERS Yellow Corn Meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. Combine flour, sugar, cornmeal, baking powder and salt in a medium bow. Combine milk, eggs, vegetable oil and butter in a small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared baking pan.
3. Bake for 35 minutes or until wooden pick inserted in center comes out clean.

Makes 12 servings.

For Muffins: Spoon batter into 18 to 20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.