1/4 c. sugar
1 c. sifted flour
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
2 eggs
1 c. buttermilk or milk
1/4 c. melted shortening or oil

Mix together all dry ingredients. Add eggs, milk and oil. Beat just until smooth, don't over beat. Pour into greased 8 x 8-inch pan. Bake at 425 degrees for 20-25 minutes. You may also substitute 1 teaspoon baking soda for the 4 teaspoons baking powder, and use sweet milk instead of buttermilk.

NOTE: My great-grandmother used homemade buttermilk, best corn bread I ever ate. I use store buttermilk and baking soda instead of baking powder. Either way it far surpasses any prepared mix.

(in memory)