1 c. Aunt Jemima yellow cornmeal
1 c. sifted all-purpose flour
1/4 c. sugar (optional)
4 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. soft shortening

Sift together cornmeal, flour, sugar, baking powder and salt in bowl. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Bake in greased 8 inch square baking pan in preheated hot oven at 425 degrees for 20 to 25 minutes.