Preparation:
Beat eggs in a large bowl and add milk and shortening. Mix dry ingredients
in
another large bowl, then add to egg mixture, stirring well until moist.
Pour into greased square pan or cornstick pans and bake in 400¡ F. oven for
nearly 25 minutes. Mighty good, pahdnahs.
recipe contributed by Milner Grimsled
I like to look at the "used book" section of almost any yard sale or
second-hand store. I acquired one of my favorite cook books that way. Uncle
John's Original Bread Book, by John Rahn BrauŽ (© 1961, 1965 by Galahad
Books, New York City) is replete with recipes for any item that can be
considered even remotely to be in the "bread" family. My favorite is BrauŽ's
Golden Southern Corn Bread (pp.54-55).I have made this to eat with chili,
soup, or just by itself with honey and butter. Mmmmmm! Even Anne, who hails
from corn-bread country (Georgia) eats it with relish (figuratively, that
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