Golden Sweet Cornbread

If you love Kenny's corn muffins, then this recipe is for you. I almost abandoned the thought of making these cornbread until i saw the big package of cornmeal i bought months ago in my first (failed) attempt in making corn muffins (it was so bad, i threw it out since no one would touch it!). And now, gathering all that was left of my courage, i retrieved the almost untouched cornmeal and did a remake of those muffins, now disguised as cornbread. Armed with a good recipe, i whipped this golden loaves literally in a flash, since i was in a "super tensed" mode to feed the family in time for lunch. I served this as a side dish for the oven-roasted chicken that i prepared last Sunday.

2 cups all purpose flour
2 cups yellow cornmeal
5 teaspoons baking powder
11/8 c sugar
2 teaspoons salt
2 eggs
2 cups low-fat milk
2/3 c vegetable oil
2 tablespoons light corn syrup

Preheat oven in 400F (200C).

Combine all the dry ingredients. Add in the wet ingredients and mix until well combined and no lumps are formed. Bake in a greased loaf pan for 45 minutes or until the toothpick inserted in the center comes out clean. Serve warm.