Preheat the oven to 425 degrees.
Combine cornmeal, flour, sugar, baking powder and salt in large bowl.
Add the remaining ingredients and stir just until combined.
Pour the batter into a greased 9-inch square baking pan.
Bake for 20 to 25 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 5 to 10 minutes, then cut into squares and serve warm.
1 cup all-purpose flour
1 cup sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk or buttermilk
1 egg
1 cup shortening, melted, or vegetable oil
Add a little personality to your corn bread by stirring in one of the following along with the liquid ingredients: 1 cup shredded Cheddar or pepper-Jack cheese
1 8-oz. can corn, drained
1 4-oz. can chopped, drained green chiles
1 or 2 diced fresh jalapeños
1 cup fresh or thawed frozen blueberries
1 cup chopped pecans
5 to 6 slices cooked bacon, crumbled
2 tsp. dried herbs or 2 Tbsp. chopped fresh herbs such as basil, dill or thyme
This article appears in Nov 1-30, 2007.