1 Cup Yellow  Corn Meal
1 Cup all-purpose flour
2  Tablespoon(s) Sugar
4 Teaspoon(s) Baking Powder
1/2 Teaspoon Salt
1 Cup milk
1 egg, beaten
1/4 Cup vegetable oil

Preheat oven to 350 F. Grease 8-inch square pan with solid vegetable shortening or non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. 
Beat until fairly smooth, about 1 minute. 
Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes ON TOP RACK, 
or until wooden pick inserted in center comes out clean.
 Tips: Muffins or Corn Sticks - Pour corn bread batter into greased or  muffin cups 
OR hot, well-greased corn stick pans. Bake for 15 to 20 minutes. 
MAKES: 12 muffins or about 14 corn sticks. 

For Mexican Corn Bread - Stir 1 cup whole kernel corn, 
2 tablespoons chopped green chilies and 1/2 teaspoon chili powder into batter.
 Bake in greased (with solid shortening) or non-stick cooking sprayed 8-inch square pan for 
22 to 25 minutes, or until wooden pick inserted in center comes out clean. 
Remove from oven; top with 1/2 cup (2 oz.) shredded cheddar or Monterey Jack cheese.


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