Cornbread 8/10
1 c flour
3/4 c sugar (changed from original 1/4 c)
4 tsp baking powder
3/4 tsp salt
1 c yellow corn meal (coarse)
2 eggs
1 c milk
1/4 c soft shortening

mix with electric mixer until smooth
pour into greased 9"x9" pan
bake 20-25 minutes at 425F

Source:  Better Homes and Gardens New Cookbook Meredith Publishing Co 1962, pg 73.

Notes:  Follow the directions (CHRISTINE!)  It doesn't work to improvise with this.  And really use the mixer -- it's the only way to get the shortening mixed in.
If using oversized muffin tins, it makes 6 per batch and it books in 16-18 minutes.