Corn Bread we like to eat

You may have noticed that I like making my own version - whether it be my own chicken, my own vinegar. I like making my own. But we really like Jiffy cornbread and the recipes I've tried are too blahhh (I like it sweet and moist and yellow). So - I googled "cornbread like jiffy's" and then made it my own. Here's how I like it. FYI - I do fresh-grind my own flour - I've also done popcorn and that makes it even better - but usually I buy the cornmeal (b/c it is too loud in the vitamixer and we don't have enough ear-coverage for every kid).

This is a giant recipe - I make it in my big casserole dish (10xsomething)- we devour it at dinner, then have leftover for breakfast.

1 C cornmeal
3 C flour (I use equal parts fresh-ground hard white and soft white wheat berries)
1/3 C sugar (usually brown)
2 Tablespoons baking powder
1 teaspoon salt
2/3 C oil
1/3 C butter (can play with this fats ratio - but I like it with at least 1/3 butter)
4 eggs, well-beaten
2 1/4 C milk (I rarely use plain milk. I prefer homemade kefir or buttermilk or clabbered raw milk - today I used mostly clabbered but needed a bit more so added broth!)
(optional - can add 1 C fresh or from-frozen corn for some texture)

Combine all dry ingredients. Pour wet on top, gently stir (it will begin to bubble, so don't over-stir). Pour into oiled casserole dish. Bake 350 for 40-50 minutes - mine is always browned on edges before it is done in the middle - browned is yum.