CORNBREAD:

3 c. self-rising flour
2 c. self-rising cornmeal
1 tbsp. sugar
4 tbsp. melted shortening
2 eggs
Buttermilk (approx. 1 qt.)

Mix all together until batter is consistency of cornbread. Pour into greased pan and bake until done. Cool.

Crumbled cornbread
1/4 tsp. curry powder
2 tbsp. sage
1 c. chopped celery
1/2 med. onion, chopped
Salt & pepper to taste
Chicken broth (approx. 3 cans)

Mix all together until consistency of cornbread. Pour into greased pans and dot with butter and paprika. Be careful not to make too stiff. Cook until brown at 350 degrees.