Wickaninnish Corn Bread

2 cups (250 g) all-purpose or (275 g) gluten-free flour
3/4 cup (125 g) cornmeal
1 cup (200 g) sugar
2 tsp (6 g) salt
2 Tbsp (30 g) baking powder
3/4 cup (180 mL) vegetable oil
3 eggs
1 cup (250 mL) buttermilk

MAKES ONE 8-INCH (20 CM) SQUARE CORNBREAD

Preheat the oven to 325°F (160°C). Spray an 8-inch (20 cm) square baking pan with cooking spray or line with parchment paper.

In a large bowl, sift together the dry ingredients.

In a medium-size bowl, whisk together the oil, eggs, and buttermilk.

Make a well in the dry ingredients and stir in the liquids, mixing until well combined. Pour into the prepared baking pan and place in the oven.

Bake until golden on top and a wooden skewer inserted into the centre comes out clean and dry, 40 to 45 minutes. Bread will keep for a couple of days wrapped in plastic wrap at room temperature.