2/3 c. cornmeal
1 egg
1/3 c. flour
1/2 c. milk
1 1/2 tsp. sugar
2 tbsp. mayo

Mix all dry ingredients first. Add milk, mayo and egg, gradually, stirring well. Preheat oven to 475°F.

Bake about 25 minutes or until browned. I recommend using a small iron skillet-reserving it for cornbread only.