1 c. sifted all purpose flour
3 tbsp. sugar (opt.)
3 tsp. baking powder
1 tsp. salt
1 c. cornmeal
1 egg, beaten
1/4 c. Wesson oil
1 1/4 c. milk

Heat oven to 425 degrees. Sift together flour, sugar, baking powder and salt. Stir in cornmeal. Combine egg, oil and milk; add to dry ingredients and mix quickly. Turn into oiled 11" x 7 1/2" pan. Or, heat oil in 10" round, iron skillet, quickly pour in batter. Bake 30 minutes. Batter may be topped with diced, uncooked bacon before baking. To make cornsticks, heat cornstick pan in oven. Remove from oven, brush with oil, fill hot pan 2/3 full. Bake at 425 degrees for 15 to 20 minutes.