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1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup oils or melted shortening
1 egg, slightly beaten
1. Heat oven to 425°F. Grease 8 or 9-inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt; mix well. Stir in all remaining ingredients just until smooth. Pour batter into greased pan.
2. Bake at 425°F. for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cut into squares. Serve warm.
High Altitude (above 3500 feet): Decrease baking powder to 2 teaspoons. Bake as directed above.
Variations
Bacon Cornbread: Cook 4 to 5 slices bacon until crisp; drain on paper towel. Substitute bacon drippings for oil. Sprinkle batter with crumbled bacon before baking.
Corn Muffins: Spoon batter into greased muffin cups. Bake 15 to 20 minutes. Immediately remove from muffin cups. Yield: 12 muffins
Corn Sticks: Spoon batter into well-greased, hot corn stick pan, filling 2/3 full. Bake 12 to 15 minutes. Immediately remove from pan. Yield: 18 corn sticks
Cornbread Ring: Spoon batter into greased 1 1/2-quart (6-cup) ring mold. Bake 15 to 20 minutes. Immediately remove from mold.
Mexican Cornbread: Prepare batter using 2 eggs, slightly beaten. Stir in 2 oz. (1/2 cup) shredded Cheddar cheese, 1/4 cup chopped green chiles and 1/4 cup finely chopped onion. Bake 20 to 25 minutes.
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