Preheat oven to 400°F.

Sift flour, corn meal, baking powder, salt, and, if you like, sugar into a bowl; beat egg with milk and oil just to blend. Make a well in dry ingredients, pour in egg mixture, and stir until well blended.

Pour into a well-greased 8” x 8” x 2” baking pan and bake 20-25 minutes until bread pulls slightly from edges of pan, is lightly browned and springy to the touch. Cut in large squares and serve oven-hot with lots of butter.

VARIATIONS

Jalapeño Corn Bread: Mix batter as directed increasing baking powder to 3½ teaspoons and adding 1 cup grated Monterey Jack or sharp white Cheddar cheese, 1-2 (4-ounce) cans very well drained, chopped Jalapeno peppers or green chilies, ¼ cup minced yellow onion, and, if you like, ¼ cup crumbled crisply cooked bacon. Bake as recipe directs 25-30 minutes.

Per serving (12-16): 130-115 C, 10-5 mg CH, 215-160 mg S*

Corn Sticks (14 sticks): Preheat oven to 425°F. Grease corn stick pans, set in oven, and let heat while oven preheats. Mix batter as directed, spoon into hot pans, and bake 15-20 minutes until nicely browned and springy to the touch. Serve at once.

Per Stick: 105 C, 20 mg en. 195 mg S*

Corn Muffins (1 dozen): Preheat oven to 425°F. Mix batter as directed, spoon into greased muffin pans, filling each cup two thirds. Bake 15-20 minutes until lightly browned and springy to the touch. Serve hot.

Per Muffin: 140 C, 25 mg CH, 260 mg S*