BREAD - CORN BREAD

                                        BY JOAN RICKETTS LOCKE

This receipe was passed on to me from Momma.  It was passed to from her Mother, Ethel Farrell Cooper.

Ingredients:

2 eggs slightly beaten

1 1/4 cup milk

1/4 cup melted shortening

1 1/2 cup yellow corn meal

3/4 cup sifted flour

1 tsp. salt

2 tbsp. sugar

2 1/2 tsp. baking powder

Beat eggs and milk.  Add in shortening and beat well.

Sift remaining ingredients together and add to liquid and beat well.

Pour into a greased shallow baking pan and bake at 400 degrees

until it shrinks from the sides of pan, about 20 to 25 minutes.

Photo of Momma (Louise Ricketts) and Nana (Ethel Cooper)

in the living room at Forestville, Maryland, 1966.