Sweet Cornbread

I love chili and cornbread. Here's my favorite cornbread recipe. It is awesome baked in a cast iron skillet.

1 1/2 cups flour (you can do all wheat, but 1 cup wheat and 1/2 cup white is good too)
1/2 cup sugar
1/2 cup cornmeal
1 TB baking powder
1/4 tsp salt
1 1/2 cups milk
2 eggs, lightly beaten
1/3 cup canola oil
3 TB melted butter
(you could throw a couple TB of ground flaxseed in too if you want)
2 TB butter for the skillet

Combine dry ingredients, then combine wet ingredients in separate bowl.

Add wet mixture to flour mixture and stir just until blended.

Melt 2 TB butter in a 8 or 9 inch cast-iron skillet on the stovetop. Don't allow the butter to smoke.

Pour batter into hot skillet and allow batter to cook until bubbles around the edge of the batter begin to look a little dry 30-60 seconds).

Remove from burner and put into preheated 400 degree oven. Bake for 20-25 minutes.

Remove skillet from oven, loosen edges and remove the cornbread from the skillet.

Cut and serve immediately.

ALTERNATE BAKING METHODS:
Pour into 8" square baking pan and bake at 350 degrees for 35 minutes.

OR:
Pour into muffin cups and bake at 350 degrees for 18-20 minutes.