1 c. yellow cornmeal
2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
1 egg, unbeaten
1 tbsp. melted shortening

Mix dry ingredients. Add milk, egg, and shortening; mix well. Pour into well-greased pan. (If the pan is hot, your cornbread will brown on the bottom better - I use an iron skillet.) Bake in preheated oven at 425 degrees about 25-30 minutes. It makes 4 average servings (or 2 big ones).