1 cup cornmeal
1/2 Cup molasses
1/3 Cup flour
1/2 tsp salt
1 cup milk
1 egg
2 tbs lard – melted
Mix together the cornmeal, flour, salt. Add milk, egg and lard; beat until smooth.
Fill well-greased cornstick pans almost to the top (or pour into a greased 8 in. pan). Bake in a preheated 425 F. oven for 12 to 15 minutes. Serve with butter, molasses or maple syrup.