Title: Skillet corn bread
 Categories: Breads, Breakfast
      Yield: 10 Servings
 
      3 tb Shortening or veggie oil
      2 c  White corn meal
      3 tb Flour
      1 tb Baking powder
      2 tb Sugar (optional)
    1/2 ts Salt (optional)
  1 3/4 c  Milk
      1    Egg, beaten
 
  Heat oven to 425 deg f. In a 10 inch oven proof skillet, heat
  shortening, tilting pan to coat bottom. Combine dry ingredients, Add
  oil from skillet. Add egg and milk, mixing just enough to blend. Pour
  back into skillet and bake for 20 to 25 minutes or until toothpick
  inserted in middle comes out clean. Makes 10 servings when cut pie
  style.