Ingredients

1 C. sifted all-purpose flour

1/4 C. sugar (or less)

4 t. baking powder

3/4 t. salt

1 C. cornmeal (yellow or white)

2 eggs

1 C. milk

1/4 c. vegetable oil

Preparation

  1. Preheat oven to 425 degrees.
  2. In a medium bowl, sift flour with sugar, baking powder and salt; stir in cornmeal.
  3. Add eggs, milk and shortening. Beat with a wooden spoon until smooth.
  4. Pour into greased 9X9X2 inch pan. Bake 25 minutes, or until read is slightly golden on top and a toothpick inserted into the center comes out clean. For corn sticks: Spoon batter into greased and warmed corn-stick pans, filling 2/3 full Bake in 425 oven 12-15 minutes.