Corn Bread from Scratch

1 1/4 c All-purpose flour
3/4 c Yellow cornmeal
1/4 c Granulated sugar
4 1/2 ts Baking powder
1 ts Salt
1 Egg; slightly beaten
1 c Milk
1/3 c Butter; melted or
1/3 c Vegetable oil

To Cook: In a medium bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center. Turn the egg, milk, and melted butter or oil into the well and beat into the dry mixture until just moistened.

Turn into a greased 2-quart mold, cover with a plate, and place on a trivet or rack in the bottom of the slow cooker. Cover the cooker, cook on high for 2 to 3 hours. Makes 6 servings.

Yield: 6 servings