CORN BREAD

2 cups stone-ground white or yellow corn meal (fine)
4 teaspoons baking powder
4 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups milk
1 large egg
4 tablespoons* cooking oil (Canola)
Large cast iron skillet (or cast iron corn stick pans)

Preheat oven 450 F
Add oil to skillet and put in oven until hot

Combine dry ingredients.
Combine milk and egg; add to dry ingredients. Stir until smooth.
Pour batter into pre-heated skillet
Bake 20-25 minutes.

For corn sticks, put 1/2 teaspoon in each cup of stick pans and put in 450 F oven.
Bake 15-20 minutes.

2 percent milk is OK. Be sure to use fine corn meal. The amount of cooking oil depends on size of pan; *use 2-3 tablespoons with 8-9 inch square pan.

Ideal with stews. May be buttered or used to sop up stew liquid.