Corn Bread

Shirley Smith

  • 1 1/2 cup white corn meal
  • 3 Tbsp flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp shortening
  • 1 1/2 cup milk
  • 1 egg, beaten

Preheat oven to 425°. Melt shortening in a 10 inch oven proof skillet or 9 inch square baking pan. Combine meal, flour, baking powder and salt. Add milk and egg to combined dry ingredients. Mix well. Pour into hot prepared skillet. Bake 20 to 25 minutes.

Serves 8

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