Corn Bread

From The Fannie Farmer Baking Book

¾ cup yellow cornmeal

1 cup flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

1 egg, well beaten

2 tablespoons, melted shortening, margarine, or butter

1 cup cooked corn (approximately 2 ears), plus juice scraped from from the cob

Preheat oven to 425º, and grease an 8” square pan or a cast iron skillet

  1. Mix the cornmeal, flour, sugar, baking powder, and salt in a bowl.  Add the milk, egg, melted shortening, and corn and corn juices.  Blend well
  2. Spoon into the prepared pan, and bake for about 20 minutes, or until a cake tester or toothpick comes out clean. 
  3. Cool in the pan, and cut into squares.

Yield: approximately 9 pieces

Options:  Add ½ cup grated cheddar or Jack cheese