|Flour||1 Cup (16 tbs)|
|Baking powder||3 1⁄2 Teaspoon|
|Yellow cornmeal||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Shortening||1⁄4 Cup (4 tbs), melted|
|Butter||2 Tablespoon, softened|
Sift flour, baking powder, salt, sugar, and corn-meal together into a bowl. Combine milk, egg, and melted shortening. Pour into flour mixture and stir just enough to moisten dry ingredients. Do not mix or beat. Bake in a well-greased pan for about 20 minutes. Brush with soft butter immediately after removing from oven. Bread will be thin and crusty. Cut into 20 to 24 pieces. Serve hot. Variation 1: Add 1/2 to 3/4 cup crisp cooked, chopped bacon to sifted flour mixture. This makes good breakfast bread, or a base for creamed meat or fish, such as chicken, turkey, or tuna. Variation 2: For a standard cornbread, make as above except bake in an 8X8X2-inch pan at 425 degrees F. for 40 minutes.