1 c. all-purpose flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. corn meal
2 eggs (room temperature)
1 c. milk (room temperature)
1/4 c. liquid shortening

Stir first 4 ingredients together; stir in corn meal. Mix eggs, milk and shortening together in a separate bowl, then place with the dry ingredients. Mix just until smooth, not too long; can be a little lumpy. Pour into greased 9 x 9 x 2-inch pan or small iron skillet.

Bake at 425°F for 20 to 25 minutes.