Preheat the oven to 350 degrees. In a large bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside. In a small bowl, whisk the eggs and stir in the milk and oil. Stir the milk mixture into the flour mixture and stir just until it is mixed.
Pour the cornbread batter into a lightly greased 9- by 13- inch baking pan. Bake 15 to 20 minutes or until a cake tester inserted into the middle of the cornbread comes out clean. Remove the cornbread from the oven and set it aside to cool. Cornbread may be made 1 or 2 days ahead.
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