Corn Bread

1 Cup All-purpose Flour
1 Cup Cornmeal
2 to 4 tablespoons sugar
1 tbsp Baking Powder
1/2 tsp Salt
2 Eggs, beaten
1 cup Milk
1/4 cup shortening, melted (may substitute cooking oil)

Grease a 9x9x2-inch baking pan or 8 to 10 inch cast iron skillet; set aside.

In a large mixing bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. In a medium mixing bowl combine eggs, milk, and oil. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy).

Pour batter into the prepared baking pan.
Bake in a 425° oven for 20 to 25 minutes or until golden brown.
Cut into squares. Serve warm.
Makes 9 servings.