Mom’S Cornbread

• 1-1/4 cup Sifted All-Purpose Flour
• 3/4 cups Stone-ground Yellow Cornmeal
• 2 Tablespoons Sugar
• 4-1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 whole Egg
• 2/3 cups Milk
• 1/3 cups Vegetable Oil

1. Heat oven to 425 degrees. Grease an 8"x 8"x 2" pan.
2. Into a medium mixing bowl, sift flour, cornmeal, sugar, baking powder, and salt.
3. In a small bowl, beat egg well with a fork. Stir in milk and oil. Then pour mixture all at once into the flour mixture, stirring with a fork until flour is JUST MOISTENED. (Even if the mixture is lumpy, do not stir any longer, or holes/ tunnels in the cornbread will result.)
4. Quickly turn batter into a greased pan, spreading evenly with a spatula.
5. Bake for 25 minutes until done. Cut into squares and serve hot.

flour, stoneground yellow cornmeal, sugar, baking powder, salt, egg, milk, vegetable oil

Taken from tastykitchen.com/recipes/breads/mome28099s-cornbread/ (may not work)