Recipe - Corn Bread And Dried Fruit Stuffing

1 cup Bread flour, sifted
2 One half teaspoon Baking powder
2 teaspoon Sugar
2 One half cup Scraped sweet corn
1 One fourth teaspoon Salt
1 Egg, beaten
One fourth cup Shortening, melted

I have a recipe for corn bread. It come from the Gold Cook Book which was
published in 1947.

1. Add sugar, salt and baking powder to flour.

2. Sift over corn, mixing.

3. Stir in egg alternately with melted shortening.

4. Turn into a generously greased 8 x 8" pan.

5. Bake at 425 degrees for 3035 min. Posted to TNT Prodigy's Recipe
Exchange Newsletter by broach@netcom.ca on Mar 28, 1997