From Donna Ashmus, Chicago
Makes 16 servings
1 1/2 cups cornmeal
2 cups cake flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening, such as Crisco, plus some to grease the pan
2 cups plus 2 tablespoons milk
1. In a large mixing bowl, combine cornmeal, cake flour, baking powder, salt and sugar.
2. Using a pastry cutter or a fork, cut in the shortening until the mixture resembles coarse sand.
3. Make a well (an indentation) in the center and slowly pour in the milk, blending mixture into a thick batter. Pour it into a greased 9-by-9-inch baking pan.
4. Bake in a preheated 350-degree oven until the top is golden-brown and a toothpick inserted in the center comes out clean, about 30 minutes.
5. Let cool in the pan on a wire rack for 5 minutes.
6. Slice. Serve warm with butter and/or jam.