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• 1 cup yellow cornmeal
• 1 cup sifted, all-purpose flour
• 3-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup milk
• 1/4 cup melted shortening or vegetable oil

Preheat oven to 450°F.

Sift together the cornmeal, flour, baking powder and salt and set aside.

Stir together the egg, milk and vegetable oil. Combine the cornmeal mixture with the milk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tin or cornstick mold.

Bake 12 to 15 minutes for muffins or cornsticks, and 18 to 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan. Makes approximately 12 muffins, cornsticks or pieces.

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Note: If you like your cornbread really brown on top, you can run it under the broiler for a minute or so after it is baked. Also, if you have only white cornmeal in the house, do not despair. Cornbread made with white cornmeal doesn't look quite as "corny", but it tastes just about the same.



Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.

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