This is our favorite corn bread recipe. It comes from my old Better Homes and Gardens cookbook. It can also be found in Uncle Bubba's Savannah Seafood cookbook.
1 cup all-purpose flour
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup milk
1/4 cup vegetable shortening (can substitute 1/4 cup of applesauce to lower fat)
Sift together flour, sugar, baking powder and salt in a medium bowl. Add cornmeal. Add eggs, milk, and shortening. Beat just until smooth, about 1 minute. Do not overbeat. Pour into a greased 9x9x2 inch pan. Bake in 425 degree oven for 20 to 25 minutes.