1 c. enriched cornmeal
1 c. unsifted all purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1 c. milk
1 egg
1/4 c. vegetable oil

Heat oven to 425 degrees. Grease 8 inch square baking pan.

In medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour into prepared pan. Bake about 20 minutes or until wooden pick inserted in center comes out clean. Cut into squares and serve warm with butter, or cool and use to make corn-bread stuffing.