1 cup corn meal
1 cup flour
1 Tbsp. baking powder
¼ cup sugar
1 egg
1 tsp. salt
1 cup milk
¼ cup shortening or oil

Mix all ingredients together and pour in greased 8 x 8 pan. Bake at 350º.

“Our children grew up with this being a favorite breakfast dish. It was served hot and topped with maple syrup. Delicious! They have asked which side of their family the recipe came from. I really couldn't remember so I called Aunt Connie and asked her if she remembered having corn bread with syrup when living at home. She had never heard of such a thing and didn't think it even sounded good. The conclusion is - it is from Veloy's side of the family.”
- Nadine

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