Chocolate Chip Cornbread

• 1-1/4 cup All-purpose Flour
• 3/4 cups Cornmeal
• 1/4 cups Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1/2 cups Semi-sweet Or Bittersweet Chocolate Chips
• 1 cup Whole Milk
• 1/4 cups Canola Oil
• 2 whole Large Eggs

1. Preheat oven to 375 degrees. Spray a 9x5x3 metal loaf pan with nonstick cooking spray. Set aside.
2. Whisk cornmeal, sugar, baking powder and salt in a large bowl. Stir in chocolate chips. Set aside.
3. In a medium bowl, whisk together milk, canola oil and eggs. Add milk mixture to the dry ingredients; stir just enough to blend. Pour into prepared pan.
4. Bake bread for 35 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes in the pan. Invert onto a cooling rack. Cool slightly, slice bread and serve warm with lots of butter!

allpurpose, cornmeal, ubc, baking powder, ubc, semisweet, milk, ubc, eggs

Taken from tastykitchen.com/recipes/breads/chocolate-chip-cornbread/ (may not work)