Cornbread for Stuffing

Combine dry ingredients in large bowl. Stir in milk, eggs and oil. Pour into a lightly greased 13 x 9 pan and bake at 425 for 20-25 min.

Cornmeal 2 c yellow
Flour 2 c all purpose
Sugar 2T
Baking Powder 2T
Salt 1 tsp
Milk 2 c
Eggs 2 lg
Vegetable Oil ½ c