Corn Bread

- 1 c flour
- 1 c corn meal
- 1 T baking powder
- 1/2 t salt
- 2 eggs
- 1 cup milk
- 1/4 c cooking oil, or melted lard, shortening, or other grease
- [optional, 2 T sugar]

Mix dry ingredients separately from wet ingredients. Make a well in the dry mix, and pour in the wet mix. Stir only until just combined. Pour into a greased 9x9x2 pan, or a greased cast-iron skillet and bake in a quick oven until golden brown, about 25 minutes at 450.

Many things can be stirred into corn bread for variety. One of my favorites is to use bacon drippings for part of the grease and add a couple of Tbsp crumbled bacon and 1/2 c grated cheddar to the batter before baking. Another is to add one can of corn, well drained, and a couple of tablespoons of minced onion, and to drop it by tablespoons into enough hot oil to fry it. [If the batter is too runny, add a little corn meal to thicken it up]