1/2 c. all purpose flour
1/2 c. corn meal
1 to 2 tbsp. sugar (to your taste)
3 tsp. baking powder
1/2 tsp. salt
1/8 c. (2 tbsp.) shortening
1 egg, slightly beaten
3/4 c. milk
extra shortening (or bacon drippings) to grease skillet

Preheat oven to 425°F. Use enough shortening (or bacon drippings) to cover bottom of a small cast iron skillet. Place skillet on stove top and heat. Melted grease should cover bottom of skillet. If you do not heat the skillet, cornbread tends to stick.

Combine flour, corn meal, 1 to 2 Tbsp. sugar, baking powder, and salt in bowl; cut in 1/8 c. shortening until the size of small peas. Add egg and milk; stir until mixed. (Do not over mix.) Pour into heated skillet and bake for 18 to 20 minutes at 425°F. For an extra treat, you can crumble fried bacon in the skillet before you add the batter and let it cook into the cornbread. M-mmm!

This recipe is especially good if you are able to buy stone ground corn meal. You may have to add a little extra milk to the batter. Good!