Preheat oven to 400
Combine cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
Measure oil, eggs, and milk.
Combine milk, oil, and slightly beaten eggs in a smaller mixing bowl.
Stir in liquid measurements to the dry ingredients and stir with large spoon. No mixer needed. Batter should be thicker than cake batter, but thin enough to pour. Add a tiny bit of milk to thin if needed.
Pour a puddle of cooking oil into 9x13" pan. Use paper towel or basting brush to coat sides and bottom of pan with oil. Leave excess oil in pan.
Pour cornmeal batter into pan anf bake for 25 minutes or until steak knife inserted into cornbread comes out clean.
Cut cornbread and serve warm with butter. It's good eaten with chili, soup, or beans of any kind.
Cut this recipe in half and bake in an 8x8" pan for less cornbread.
