1 box self-rising flour
1 box cornmeal (self-rising)
1 tsp. baking powder for each cup of above
6 eggs

Mix all ingredients and bake at 350 degrees for about 35 minutes.

PORK CHOPS:

12 pork chops, 1 inch thick
1 c. each shallots, onions, celery, boiled chicken, gizzards & pork links
1 loaf stale bread
1 pan cornbread
Pinch of sage

Saute seasonings in sausage or bacon fat. Add gizzards and sausage, finely chopped or ground and mix everything with breads that have been softened with chicken stock.

Slit pocket in each chop and stuff with dressing mixture. Lay chops in pan, close together, with dressing side down. Sprinkle with salt, pepper and paprika. Bake at 350 degrees for 35 minutes or until done.