Golden Egg Bread

By Kathy Johnson

Ingredients

• 1 1/2 cups Martha White yellow self-rising corn meal
• 1/2 cup Martha White self-rising flour
• 2-4 Tbsp sugar
• 2 eggs
• 1 cup milk
• 1/4 cup melted shortening or cooking oil

Preparation

Step 1

Heat oven to 425 degrees. Grease an 8 inch square baking pan or 10 inch iron skillet. Stir together corn meal, flour and sugar. In a medium size bowl beat eggs with a fork just enough to blend yolks and whites. Stir milk and shortening into eggs. Add dry ingredients and stir to blend thoroughly, beat just until smooth. Pour into greased pan and bake about 25 minutes.
* For buttermilk egg bread add 1/4 tsp soda; use buttermilk for milk.