Grease a 9 x 9-inch baking pan; set aside. In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl combine eggs, milk, and oil. Add to flour mixture all at once. Stir just until moistened (batter should be lumpy). Pour batter into the prepared baking pan. Bake in a 425 F oven for 20 to 25 minutes or until golden brown. Cut into squares. Serve warm.
Corn Sticks or Corn Muffins: Prepare as directed above, except spoon batter into greased corn stick pans or 2 1/2-inch muffin cups, filling each pan or muffin C. 2/3 full. Bake in a 425 F oven for 12 to 15 minutes or until golden brown. Makes 24 to 26 sticks or 12 muffins.
Crunchy Corn Bread: Prepare as directed above, except pour 1 C. boiling water over 1/4 C. cracked wheat or bulgur. Let stand for 5 minutes; drain. Stir 1/2 C. quick-cooking rolled oats into flour mixture; add the cracked wheat mixture and egg mixture. Stir just until moistened. Fold in 1/2 C. chopped pecans.
Corny Corn Bread: Prepare as directed above, except fold one 12-ounce can whole kernel corn with sweet peppers drained, into the batter.
Green Chili Corn Bread: Prepare as directed above, except fold 1 C. shredded cheddar or Monterey Jack cheese and one 4-ounce can diced green chili peppers, drained, into batter.
Corn Bread Loaves: Prepare as directed above, except pour batter into two greased 9 x 5-inch loaf pans. Bake in a 425 F oven for 20 to 25 minutes or until golden brown. Makes 2 loaves.