Sweet Cornbread

1 cup of wheat flour
1 cup of cornmeal
5 tablespoons of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1/3 cup of a mild tasting oil
1 large egg, slightly beaten

Preheat your oven to 400 degrees Fahrenheit. Grease an 8 x 8- or 9 x 9-inch baking pan with vegetable shortening.

Sift the dry ingredients into a mixing bowl. Form a well in the mixture and add the milk, the oil, and the egg. Stir just until everything is combined--there should still be scattered clumps of flour, about the size of baby peas.

Pour the batter into the prepared pan and bake for 24 to 30 minutes, until the cornbread starts to brown slightly (especially at the edges) and a toothpick inserted in the middle comes out clean.

Serve hot with butter and preserves.