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My mom’s been making this recipe since I was a kid. She just showed me the original cookbook that she got from her uncle Boyd for Christmas 1966. It was originally published in 1961 from recipes collected by Frank Good of the Wichita Eagle & Beacon.
From the book’s intro: “Mrs. William L.Greeley, 640 N. Waco, Wichita offers a recipe ‘over 50 years old, and I don’t know how much older. Thought some would like to have it’:”
½ c. soft shortening
½ c. sugar
2 eggs
1 c. sweet milk
¼ t. salt
1 T baking powder
1¾ c. sifted flour
1 c. fine cornmeal
Preheat oven to 400° F.
Cream shortening and sugar. Add beaten eggs and milk. Stir. Add remaining ingredients, cornmeal last, and mix until smooth.
Pour into a greased 9”x9” pan and sprinkle top with sugar. Bake until golden, about 25-30 minutes.
“Serve warm for breakfast or supper.”
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