• 1  cup sifted enriched all-purpose flour
• ¹/₄ cup sugar
• 1  tablespoon baking powder
• ³/₄ teaspoon salt
• 1  cup enriched yellow cornmeal
• ¹/₄ cup melted shortening, butter, or margarine
• 1  egg, well beaten
• 1  cup milk

1. Sift flour, sugar, baking powder, and salt together into a bowl; mix in cornmeal.

2. Combine melted shortening, egg, and milk. Add liquid mixture to flour mixture; beat just until smooth. Turn batter into a greased 8x8x2-inch pan and spread to corners.

3. Bake at 425 ํF about 20 minutes. Cut into squares and serve warm.

[9 servings]

Crisp Corn Sticks:
Follow recipe for Cornbread. Spoon batter into 12 greased hot cornstick pan sections, filling each three-fourths full. Bake 10 to 15 minutes.

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