Corn Bread

The "sloppy jane" recipe made too much for two and I was out of Jiffy Cornbread so I had to search for a corn bread recipe. This one came out of the Pillsbury All Purpose Cookbook for today's cooks.

1 cup all purpose flour
1 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/4 cup oil or melted shortening
1 egg, slightly beaten

Heat oven to 425. Grease 8 or 9-inch square pan. In medium bowl, combine flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients beating by hand just until smooth. Pour batter into prepared pan. Bake at 425 for 18 to 22 minutes or until toothpick inserted in center comes out clean.

I didn't use a square pan, instead I used a muffin top pan my wonderful mother-in-law gave me.