This is a version from one of my old cookbooks from the 1950s. It is my favorite cornbread ever.
1 cup sifted flour
¼ cup sugar
4 tsp. baking powder
¾ tsp. salt
1 cup yellow corn meal (Hodgson Mill is best)
1 cup milk
¼ cup soft shortening
Sift flour, sugar, baking powder, salt; stir in corn meal. In a bowl, beat eggs, add milk and shortening. Add sifted ingredients, beat with a rotary beater or whisk until just smooth. Bake in a greased 9” x 9” x 2” pan at 425 for 20-25 minutes.
Note: You can add chopped green chiles, grated cheese, and/or corn if you wish, but this is wonderful just as is.