1 cup yellow cornmeal
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
Sift all together and store in ziplock.
To cook, add one egg, 1 c. milk and 4 tablespoons of shortening. Beat until smooth, about 1 minute.
Pour into 8x8 pan. Bake at 425ºF for 20-25 minutes.
For muffins, bake at 425ºF for 15-20 minutes.
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