Sweet Corn Bread

I was lucky to have found this recipe. It was my first try in making corn bread! It turned surprisingly well. I have shared with some of my friends and they really like it! Here it is with some modification -

PREPARATION TIME: 10 minutes
BAKING TIME: 35 minutes
YIELDS: about 12 servings

1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup yellow corn meal (I have used whole grain yellow corn meal)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 units of Ener-G Egg Replacer (3 teaspoons of egg replacer powder + 4 table spoons warm water, mix thoroughly)
1/3 cup vegetable oil (I used canola oil)
3 tablespoons butter or vegan butter (I used butter)

1. Preheat the oven to 350 degrees F. Grease an 9x13" or 8-inch square baking pan with some extra vegetable/canola oil. Skipping greasing the baking pan if you are using a non-stick pan
2. Combine and mix all the dry ingredients (flour, sugar, cornmeal, baking powder and salt) in a medium bowl.
3. Make sure you have mixed the 2 units of egg replacer before you proceed to the next step.
   
4. Combine milk, egg replacer, vegetable oil/canola oil, and butter in a small bowl. Mix well.
5. Add the content of the small bowl to the flour mixture. Stir just until blended.
6. Pour the blended mixture into the prepared baking pan.
7. Bake for 35 minutes or until a wooden tooth pick inserted in center comes out clean.

Source: VeryBestBaking.com