I just really like this cornbread

I do enjoy baking. I find it very relaxing, and there is often a sweet treat at the end of the task. Baking nowadays looks a little different; having a kid and teaching him to bake has its challenges but is still rewarding. One recipe that has been a staple that everyone enjoys year-round is cornbread. This recipe has been a keeper since I got it years ago, and the nice thing is you can make a bunch or make it diet-friendly if you need to. There is a funny story about how I got this recipe years ago from a restaurant. If you want me to tell you the story, let me know!

The nice thing about this recipe is you can make changes to fit your needs; you want just cheese, done. Want corn and cheese? Done! Want them to be just plain? Done! You can also make them a little diet-friendly by switching out the sugar if you need to.

This recipe makes 24 cornbread muffins.

1 cup Water

1cup Vegetable or Canola oil

2 eggs

1/2 cup Milk

1 1/2 cups Cornmeal

1 1/3 cup Sugar (2/3 when uses Spledia)

2 1/2 cups of All-Purpose flour

1 1/2 teaspoons Salt

2 1/2 Tablespoons Baking Powder

1/2 cup grated Cheddar cheese

1 cup corn kernels (fresh or frozen)

Note: If you are using fresh corn kernels, soak the 1 cup corn kernels in the 1/2 cup of milk for 1 hour before adding it to the recipe. If you are using frozen corn, just add it straight to the batter with the milk when you add the wet ingredients.

Preheat the oven to 350 degrees F

In a mixing bowl combine the cornmeal, sugar, flour, salt, baking powder and cheese. Mix it all together using a whisk or wooden spoon.

Add the water, oil and eggs, plus the corn kernels and the milk they were soaking in, to the dry mixture. Mix together really well, making sure there are no dry clumps of cornmeal or flour. This is not a very thick batter, so it will be a bit soupy.

Lightly spray 2 - 12 slot cupcake or muffin tins. Scoop the batter into the muffin tins, filling about 3/4 of the way full.

Bake for 15 minutes

Eat warm cornbread muffins with butter or honey butter Yum!

****Spledia for the sugar changes to 5 tablespoons and one teaspoon when recipes are cut in half.

Enjoy!