Recipe of the Week: Corn Bread

Albert wanted to make corn bread for our chili we had one night and I was so glad he did. It wasn't that low-fat stuff I make. This had shortening in it and we topped it with real butter after it came out of the oven. Albert said it was like eating a cookie and I have to agree. So good!

Golden Yellow Corn Bread

from the Indian Head Yellow Corn Meal bag

Ingredients:

• 1 cup yellow corn meal
• 1 cup sifted {gf} flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup soft shortening
• 1 cup milk
• 1 egg,  beaten

Directions:

Preheat oven to 425 degrees.  Combine corn meal, flour, sugar, baking powder and salt in bowl.  Cut in  shortening.  Mix egg and milk together and add to dry ingredients with a few swift strokes.  Bake in greased 9x9x2 inch pan for 20 to 25 minutes.