A tender and mildly sweet yellow cornmeal cornbread.
1 1/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup granulated sugar
3/4 teaspoon salt
4 teaspoons baking powder
1 1/2 cups milk
1/4 cup vegetable shortening, melted
1 large egg
- In a large mixing bowl, sift together cornmeal, flour, sugar, salt, and baking powder. Add milk, melted shortening, and egg. Beat until smooth, about 1 minute.
- Pour into a well-greased 8-inch baking pan.
- Bake in a preheated oven at 425°F (220°C) for 20 to 25 minutes.
Makes 12 servings.