1 tbsp. baking powder
1 1/2 c. cornmeal
1 c. all-purpose flour
1 tsp. salt
1/3 c. sugar
2 eggs
6 tbsp. melted garlic butter
1 1/2 c. milk
8 tbsp. shortening, melted

Preheat the oven to 400 degrees. Stir together the baking powder, cornmeal, flour, salt and sugar. Lightly beat your eggs. Stir the butter, milk and shortening into the eggs. Now combine all ingredients and beat until smooth (about 1 minute). Pour batter into a buttered 8 x 12 inch baking pan. Let the cornbread bake on the oven's middle rack until golden brown and done (about 30 minutes). Serve hot. Makes 1 pan.

Leftover cornbread is great fried. Just melt 4 tablespoons of garlic butter in a heavy skillet over medium heat. Fry the cornbread for 2 minutes on each side, making sure they don't burn. Drain them on paper towels and serve. This is especially good with scallop creme ladled over it.