5 tbsp. shortening
1 c. sifted flour
1/4 c. sugar
1 tbsp. baking powder
3/4 tsp. salt
1 c. yellow corn meal
1 egg, well beaten
1 c. milk

Prepare an 8x8x2 inch pan. Melt shortening and set aside. Sift together flour, sugar, baking powder, and salt in a bowl. Mix in corn meal. Set dry ingredients aside.

Mix well-beaten egg and milk until blended. Blend in the melted shortening. Make a well in center of dry ingredients. Add liquid mixture all at one time. Beat with a rotary beater until just smooth, being careful not to overmix. Turn the batter into pan and spread to corners.

Bake at 425 degrees about 20 minutes or until bread tests done. Cut into squares and serve. Yield: 16 servings.

CRISP CORN STICKS:

Follow above recipe. Spoon batter into 12 hot, greased corn-stick pan sections, filling each three-fourths full. Bake at 425 degrees for 10-15 minutes.