1 egg
1 3/4 c. milk
1 c. cornmeal
1/3 c. flour
2 tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1 tbsp. shortening

Beat the egg; add 1 cup of milk. Sift together the cornmeal, flour, sugar, salt, and baking powder. Stir into the liquid and mix well. Melt the shortening in a 9 inch pan. Pour the batter into the pan. Then pour 3/4 cup of milk over the batter; do not stir. Bake in a hot oven 25 minutes. There will be a creamy custard through the bread. Serves 6 to 9.