1 cup yellow cornmeal
1 cup flour
4 teaspoons baking powder
¼ or ⅓ cup sugar, as desired
½ teaspoon salt
1 cup milk
1 egg, beaten
¼ cup melted shortening or oil
Mix dry ingredients thoroughly. Combine milk and egg; stir in fat. Add liquid to dry ingredients; stir only enough to mix.
Pour batter into a greased 8- by 8- by 2-inch baking pan. Bake at 400° F. (hot oven) about 25 minutes, or until lightly browned.
Variation
Corn muffins.—Fill greased muffin tins half full of batter. Bake at 400° F. (hot oven) about 20 minutes. Makes 12 muffins.
Spoonbread
6 servings
3 cups milk
1 cup cornmeal
1½ teaspoons salt
2 tablespoons butter or margarine
4 egg yolks, beaten
4 egg whites
Combine milk, cornmeal, and salt. Cook over low heat, stirring constantly, until thickened, about 15 minutes. Mix in fat. Cool to lukewarm. Stir in egg yolks.
Beat egg whites until stiff, but not dry. Fold into mixture; pour into greased 1½-quart casserole.