This is one of many “standard” cornbread recipes. Note that the amount of cornmeal is equal to the amount of flour. Since this recipe calls for 1/4 cup sugar, it will be slightly sweet. For a less sweet cornbread, reduce the sugar to two tablespoons.
If you prefer butter to shortening, use 1/4 cup butter. If you use salted butter, reduce the salt in the recipe to 1/2 teaspoon.
1 c. sifted flour 1/4 c. sugar
1 tbsp. baking powder 3/4 tsp. salt
1 c. yellow cornmeal 1 egg
1 c. milk
5 tbsp. shortening melted and cooled
Sift first 4 ingredients. Mix in cornmeal. Blend egg, milk, shortening until mixed. Add to dry ingredients and beat until smooth. Use greased (bottom only) 8x8x2 pan. Bake 400 degrees for 20 minutes.