Perfect Cornbread Terry Hamilton George, Class of 1974

Instead of buying packets of cornbread mix, I package my own and keep it in the freezer until needed. Just make up several batches of the following recipe, leaving out the three wet ingredients. Place in plastic ziplock bags. Using a marker, write the remaining ingredients and measurements on the bags so that you won't have to look up the recipe later.

1 cup flour 1/4 cup sugar 4 tsp. baking powder 3/4 tsp. salt 1 cup yellow cornmeal 2 eggs 1 cup milk 1/4 cup shortening

Heat oven to 425 degrees. Sift flour with sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and shortening. Beat until just smooth. Pour into greased iron skillet or greased 9x9x2 baking dish. Bake for 20 - 25 minutes.