4 c. unbleached white flour
4 c. yellow cornmeal
3/4 c. sugar
1/4 c. baking powder
1 1/2 tsp. salt
1 c. vegetable shortening
1/4 c. chopped onion
1 c. coarsely shredded sharp Cheddar cheese
1 egg
1 c. milk

Preheat oven to 425°F.

Mix first 5 ingredients; stir well. Cut in shortening using a pastry blender, or 2 knives.

Beat egg with milk; stir in 2 1/3 cups cornmeal mix. Do not beat out the lumps. Stir in onion and cheese. Spoon into a greased 8 inch square pan and bake for 15 minutes.

Cut into squares and serve.

Cornmeal mix will store in an airtight container in a cool, dry place for up to 3 months.