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CORN BREAD (PASSOVER) 
1 c. corn meal
1/4 c. sugar
1 egg
1/4 c. shortening
1 c. flour (not self-rising)
1 tsp. salt
1 c. milk

Combine corn meal, flour, sugar, and salt, and mix. Add remaining ingredients; stir until moist. Pour into muffin pan. Bake at 425 degrees for 20 to 25 minutes.
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