1 c. cornmeal
1 c. flour
3 tsp. baking powder
3 tbsp. sugar
Salt to taste
2 eggs
1 to 1 1/2 c. milk
Shortening (I use bacon drippings)

Mix corn bread in bowl. Put shortening in heavy iron skillet and heat. When corn bread is mixed well and the skillet is hot, put in skillet. Bake 30 to 45 minutes at 350 degrees. This makes a nice crust on the bottom of corn bread.