Corn Bread

Simple, easy corn bread, taken from Aunt Jemima receipe

• Ready In: 30 mins
• Serves: 9
• Yields: 1 9 piece wedge

Ingredients

• 3  tablespoons  vegetable oil
• 2  cups  self-rising cornmeal
• 1 1⁄2 cups milk
• 1  egg

Directions

1. Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven proof skillet for 3 minutes. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.