Corn Bread

I vastly prefer the large-grained, crusty, not-very-sweet-at-all corn bread Mom makes to the cake-like "Northern-style" cornbread which is just silly.

FOR 8" square or 7"x11" pan FOR 9"x13" pan
1 c corn meal 1 1/2 c
1 c flour (white, rye, or whole wheat) 1 1/2 c
1-2 T sugar (white or brown) 1 1/2 - 3 T
1 T baking powder 4 1/2 t
1 t salt 1 1/2 t
1/4 c shortening or oil 1/2 c
2 beaten eggs 3
1 c milk or buttermilk 1 1 /2 c

Bake for 25 minutes at 400 F.