cornbread Name: Jennifer Miller Base: Andrews AFB Recipe: 8-9 servings 1 cup all-purpose flour 1 cup yellow cornmeal 1⁄4 cup sugar 4 teaspoons baking powder 3⁄4 teaspoon salt 2 eggs 1 cup milk or 1 cup buttermilk 1⁄4 cup cooking oil or 1⁄4 cup shortening, melted, cooled DIRECTIONS Sift together flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil or melted shortening. Beat until just smooth-do not overbeat. Turn into a greased 9x9x2 inch baking pan. Bake in a 425: oven for 20-25 minutes. Can add drained corn, bacon, finely chopped jalapeno peppers etc. for a different taste.