I love my Grandma's cornbread recipe. I had stopped making it for awhile and started using the Jiffy boxed cornbread mix but tried the homemade cornbread again last week and we all raved over it. Maybe it tasted better because I knew it was my Grandma's recipe, or the fact that Joe helped make it with me. Maybe it was the dabs of butter and the dribbles of maple syrup. Whatever it was, I don't think I will be going back to the boxed mix.
Combine in bowl: 2 cups cornmeal
2 cups flour
4 T. sugar
8 t. baking powder
1 tsp. salt
1/2 c. vegetable shortening
Beat until fairly smooth, 1 minute. Pour into a 9x13 pan or two 8x8 pans. Bake at 425 degrees 20 minutes or until top springs back when lightly touched with fingertips.