Cornbread : the ultimate crock pot meal side dish

I've had cornbread many times, but always in restaurants or had the cornbread mix right out of the box when I was kid. I finally had my chance to make cornbread from scratch when I first started using a crock pot. This recipe was passed on to me from Sam. I've tweaked it a little bit by adding some vanilla extract. Hurley and I like sweet tasting cornbread. Every time I make beef stew or chili, cornbread is always a favorite pairing to these meals. It's an easy recipe and only takes about a half an hour to make.

Cornbread
1 1/4 cup all purpose flour
3/4 cup corn meal
1/4 cup splenda sugar
2 tsp baking powder
1 cup skim milk
1/4 cup corn oil
1/2 Tsp Vanilla extract
1 egg

Pre-heat the oven to 400 degrees. Grease and flour an 8 or 9 inch pan.

Combine dry ingredients such as flour,corn meal, and baking powder in a separate big bowl. In another bowl add the egg, milk, corn oil, and vanilla extract then mix thoroughly. Pour the egg mixture into the dry ingredients and stir until all of the ingredients are moistened. Do not over mix, it's okay if the batter has a little bit of lumps.

Pour the batter into the pan and Bake for about 25-30 minutes until light golden brown. Stick a knife in the middle and if it's comes out clean that means it's ready! It should look like this: