1 cup Aunt Jemima Enriched Yellow Corn Meal
1 cup all purpose flour
2-4 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

Preheat oven to 425°F.

In a large bowl, combine corn meal, flour, sugar, baking powder and salt.

Add milk, egg and oil. Beat until fairly smooth, about 1 minute.

Bake in a buttered or sprayed 8 inch square baking pan 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.

Variations:

Muffins or Corn Sticks: Pour corn bread batter into a buttered or a paper-lined muffin tins or hot well buttered corn pone pans.

Mexican Corn Bread: Stir 1 cup whole kernel corn, 2 tablespoons chopped green chiles and 1/2 teaspoon chili powder into batter. Bake in a buttered or sprayed 8 inch square pan in a preheated 425F oven 22-25 minutes or until wooden toothpick inserted in center comes out clean. Remove from oven, top with 1/2 cup shredded cheddar or Monterey Jack cheese.

Submitted by: Aunt Jemima