This recipe was clipped from a magazine that was found in a large box of recipes, date unknown but probably sometime in the 1970s or 1980s. Recipe is typed below along with a scanned copy.

CORN BREAD

1 cup enriched cornmeal
1 cup unsifted all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil

1. Heat oven to 425°F. Grease 8-inch square baking pan.
2. In medium bowl, combine cornmeal, flour, baking powder and salt. Add milk, egg and oil; mix until smooth. Pour into prepared pan.
3. Bake about 20 minutes or until wooden pick inserted in center comes out clean.
4. Cut into squares and serve warm with butter, or cool and use to make corn-bread stuffing.

Makes 8-inch-square corn bread.