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1 c. sifted all-purpose flour

1/4 c. sugar

4 tsp. baking powder

3/4 tsp. salt

1 c. yellow cornmeal

2 eggs

1 c. milk

1/4 c. shortening

 

 

Sift flour with sugar, baking powder and salt into bowl; stir in cornmeal. Add eggs, milk and shortening; beat with rotary or electric beater until just mixed. Do not overbeat. Pour into greased 9 x 9 x 2-inch pan.

 

Bake in preheated 425-degree oven for 20 to 25 min­utes.

 

Batter may be spooned into greased corn stick pans, filling 2/3 full, and baked in 425-degree oven for 12 to 15 minutes.
 

                                      

From National Grange Bicentinnel Cookbook pg 139

By a member of

Quonochontaug Grange, No. 48

Pawcatuck, Connecticut