Arkansas Cornbread - Deb's Recipe

We were recently visiting Deb and Phil for dinner.  The four of us shared a wonderful evening with them in their beautiful Bed & Breakfast -- a great evening filled with great food, wine, and good conversation.  As usual, the meal was phenomenal.  Deb made her fantastic cornbread and, once again, I just had to get the recipe.  Hope you both make this, James and Brit -- so fabulous. She served this with her Venison Chili, but it would be sensational with just about any meal on a cold night!  How can anyone resist a great cornbread?

Ingredients:
1 cup cornmeal
1 cup flour
1 tablespoon baking powder
2 eggs
2 teaspoons sugar (Deb uses 1/2 cup however)
1/2 teaspoon salt
1 1/2 cup milk
1/4 cup vegetable oil

Directions:
Place vegetable oil in 8" cake pan and put into oven while it's preheating to 400 degrees.  Mix all dry ingredients, add milk and eggs.  At this point, pour in the hot oil when oven is heated and ready.  Whip batter then pour into the hot cake pan and bake 20-30 minutes or until golden brown and crispy.

Deb doubled the recipe she made for us that evening -- that way you can use a 9" x 13" pan - or similar size.

This cornbread was so beautiful when it came out of the oven -- and was absolutely delicious.  Both Deb and Phil are the best cooks ever!  I'll have to somehow manage to eat at their place whenever we visit the East coast -- maybe I'll end up with all their recipes!!