1 c. Quaker enriched yellow corn meal
1 c. all-purpose flour
1/4 c. sugar, if desired
4 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. vegetable shortening

Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and shortening. Beat until fairly smooth, about 1 minute. Bake in greased 8-inch square baking pan in preheated hot oven (425 degrees) 20 to 25 minutes.

MUFFINS OR CORN STICKS:

Pour corn bread batter into greased muffins cup or hot well-greased corn stick pans. Bake in preheated hot oven (425 degrees) 15 to 20 minutes. Makes 1 dozen muffins, or about 14 corn sticks.