In the Kitchen - Cornbread (two ways)

My Dad is a great cook.  I can't get many family stories out of him, but I can always get a recipe.  Here's his cornbread recipe, followed by my maternal grandmother's recipe. 

Dad's:

Ingredients:

2 cups corn meal (three rivers)

1 egg, slightly beaten

1 1/s cup milk

1 or 2 tbs sugar

2 tbs veggie oil

Directions:

Heat oven to 425˚ with skillet in the oven.  After heated, add 2 tbs of veggie oil to coat the pan. Add pre-mixed ingredients.  Cook for abt 22 minutes until golden.  Let sit 5 minutes before cutting.

Grandmama's:

Ingredients:

pretty much the same, no sugar.

Directions:

Heat oven to 425˚ with skillet in the oven with 2 tbs crisco shortening in pan.  Add heated grease to ingredient mix and cook.