Corn Bread

with kudos for Aunt Jemima

Ingredients:
One cup (150g, 250 ml) of yellow corn meal
One cup (125g, 250 ml) of flour
One tablespoon and one teaspoon (20ml) of baking powder
One cup (250ml)of milk
One egg
One quarter cup (50ml) corn or peanut oil

Method:
Preheat oven to 425F (225C).
Grease an nine inch (25cm) pie pan and keep nearby in a cool spot so the grease won't
melt and run down and off the sides of the pie pan.
In a large mixing bowl combine flour, cornmeal and baking powder with a whisk.
In a two cup (500ml) measuring cup or a bowl combine the egg, the oil and the milk
with the whisk. Pour the milk and egg and oil mixture into the flour and cornmeal mixture,
stirring with a large spoon. Stir until just mixed well and spoon into the greased pie pan.
Bake for twenty to twenty five minutes until lightly browned.