Yesteryears' Cornbread - cooking recipe

Ingredients

1 c. plain corn meal
1 c. self-rising flour
1 tsp. sugar
2 tsp. baking powder
1 tsp. salt
2 eggs
1 c. sweet milk
1/4 c. shortening

Preparation

Sift flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening; beat until just smooth.
Pour into greased pan.
Bake at 425\u00b0 for 20 to 25 minutes.
I used the cornbread recipe in 1936-1943.
At that time, there was a grist mill across Highway 30.
The man delivered the meal.