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

Mix and blend. Pour into 8 x 8 x 2-inch pan.

Bake at 425°F for 20 to 25 minutes or until golden brown.

Variations:

Corn Muffins: Fill 12 greased muffin tins.

Bake 15 minutes.

Double Cornbread: Prepare the recipe using 2 eggs and stir 1 can whole kernel corn, well drained, into batter.