Southern Corn Bread
1 cup
flour
4 tablespoons
Royal Baking Powder
½ teaspoon
salt
1 cup
corn meal
1½ cups
whole milk
4 tablespoons
melted butter
Sift flour, baking powder, sugar & salt together.
Add 1 cup corn meal.
Beat egg in cup and add beaten egg and 1½ cups whole
milk to make a batter. Stir well.
Add melted shortening and beat until light and thoroughly mixed.
Pour into greased shallow pan or greased muffin rings.
Bake in hot oven at 425º F for
25 minutes.
Cut into squares if cooked in shallow pan.
After my mother-in-law Marjorie Anderson died,
Beth and I found this recipe written on the "extra recipes"
page in a local cookbook in her cupboard.
This was published by The Episcopal Churchwomen,
Church of Ascension, Mt. Sterling,
Kentucky.