Yummy corn bread

This is some of the best cornbread I've ever made.  The sugar is optional, or you can sub honey for it.

Northern-Style Cornbread

1 cup stoneground cornmeal
1 cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt

1 cup milk
1 egg
1/4 cup vegetable oil

1/4 cup sugar or honey

Grease a 9x9" pan and preheat the oven to 425.

Whisk together dry ingredients in a large-ish bowl.  If you're using the sugar, add it to the dries.  Whisk together the wet ingredients.  If you're using honey, add it to the wets.  Gently fold the wet ingredients into the dry until moistened but still lumpy.  If you wanted to add some fresh corn or thawed frozen corn, now would be a good time to fold it in in a couple strokes.  Pour into the prepared pan and bake for 18-20 minutes until tester comes out clean.  The cornbread doesn't brown too much but it's still delicious.  Serve hot with butter and jam/honey (or just butter).  I also like to put a piece in a bowl and put chili on top, with your fave delicious toppings.  Mmm-hmm.