Better than Jiffy Cornbread

1 c. all purpose flour
1 c. yellow or white cornmeal
1/4 c. sugar(more or less to taste)
2 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 c. buttermilk(real or made with the powdered)
1/4 c. veg oil(or corn or canola)

Preheat oven to 375 degrees. Coat an 8x8 pan with cooking spray.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
Whisk together eggs, buttermilk and oil in separate bowl. Fold egg mix into dry ingredients. Pour batter into prepared pan and bake 25 min or until top is lightly browned and springs back when touched. Cool on rack 5 min.

This recipe calls for 1/4 c. chopped fresh sage. I don't like it that way, but you might like to try it as sage cornbread.