Cornbread

• 3/4 cup yellow cornmeal, unsifted
• 1 cup all-purpose flour, sifted
• 2 tablespoons all-purpose flour, sifted
• 1/4 cup shortening, melted
• 1 cup milk
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tablespoon double-acting baking powder
• 2 teaspoons double-acting baking powder
• 1 teaspoon salt

1. Preheat oven to 475u0b0F.
2. Grease 1 square pan, 9 x 9 x 2 inches (I intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour.
3. Sift together cornmeal, flour, sugar, baking powder, and salt.
4. Place in a large bowl.
5. In a separate bowl beat eggs quickly about 1/2 minute, add milk, beat another 1/2 minute.
6. Add milk and eggs to dry ingredients all at one time, and blend.
7. Last, add melted shortening.
8. Mix until blended but do not *overmix*.
9. Pour into greased pan and bake in a preheated oven at 475 F about 15 minutes or until golden brown on top.
10. When it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack.

yellow cornmeal, flour, flour, shortening, milk, eggs, sugar, doubleacting baking powder, doubleacting baking powder, salt

Taken from www.food.com/recipe/cornbread-344673 (may not work)