At the NE Blogmeet I promised someone my cornbread recipe and promptly lost the piece of paper their info was scribbled on. So, here it is for everyone. Now, this is more like corn-cake than cornbread - diabetics beware!
1/2c corn meal
3t baking powder
1c sugar (rate back to 1/2c for more traditional cornbread)
1T melted shortening
Combine all dry ingredients (best if run through a sifter). Whisk together milk and egg and add to the dry ingredients then add the melted shortening. Pour into a greased, 9x13ish baking pan or muffin tins. Do not fill more than 1/3 from the top of your pan / tins otherwise things get messy. Bake at 375 for 30min (tins) or ~1hr (pan).