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TOP OF THE STOVE CORN BREAD 
1 c. flour
1 c. corn meal
3 tsp. baking powder
1 tsp. salt
3 tbsp. sugar
1 egg, beaten
1 c. milk
1/4 c. shortening (bacon fryings gives flavor)

Sift dry ingredients, add corn meal. Mix thoroughly. Combine egg, milk, shortening; pour into flour mixture and stir to moisten. Turn into greased 10 inch skillet. Cover tightly and cook 30 to 40 minutes. Electric skillet set at 150 degrees.
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