Cornbread from Quaker

I did A LOT of cooking on Thursday, I mean more than I would do in just one week!
I baked cookies, and a couple of hours later, I made dinner.

This recipe for cornbread is not my own, I got it from the Quaker yellow cornmeal box.

Ingredients:
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1 cup skim milk (I used whole milk)
1/4 cup vegetable oil
2 egg whites, or 1 egg beaten

1. Heat oven to 400 degrees F.
2. Grease an 8 or 9-inch pan (or glass dish).
3. Combine dry ingredients.
4. Stir in milk, oil and egg, mixing just until dry ingredients are moistened.
5. Pour batter into prepared pan.
6. Bake at 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean.
7. Serve warm.

Serves 9.

Notes:
Make sure you just mix until moistened. My uncle once made cornbread from this recipe, and I think he mixed it too much because when it cooked, it sank in the middle.
I baked at 23 minutes, and it turned out to be too much. It was a little too dry, and the edges turned brown.
You may put corn in it. I don't, but Kevin apparantly had that when he was younger. I say ew.

You may also make corn muffins with this recipe, baking 15-20 minutes or until golden brown.