3/4 cup cornmeal
1 cup flour
1/3 cup sugar (I always use less here)
3 teapsoons baking powder
1 cup milk
1 egg, well beaten
2 tablespoons melted margarine or butter
Spoon into shallow “buttered” (greased with Crisco or sprayed with a no-stick cooking spray) 8″ square pan (or similar size – can be any shape).
Bake at 425Â° F for about 20 minutes.
Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.