Corn Pone Ya'll!

Yum. This right here is the goods. A friend of mine here in Whitehorse passed this recipe on to me, and I'm not exactly sure who she got it from... but whoever you are: you rock! Pull these straight out of the oven, slice into squares, slather them in Becel margarine... and if you're not careful, you might just eat the whole pan! Trust me, I would know. Oh, and serve with TACO SOUP. You won't regret it. The key here is FINE GROUND cornmeal. Seriously makes all the difference!

Ingredients
1 c. sugar
½ c. butter or shortening (or margarine... works for me!)
2 eggs
1½ c. cornmeal (best when it's fine ground! Bob's Red Mill or similar)
1½ c. flour
3 t. baking powder
½ t. salt
1½ c. milk

Cream shortening and sugar. Add eggs and beat well. In a separate bowl combine cornmeal, flour, baking powder and salt. Add alternately with milk. Pour into greased and floured 9 x 13-inch pan. Baker at 350º for 45 minutes.