CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	Bread	6	Servings

INGREDIENTS

3/4	c	Flour
1 1/2	c	Cornmeal
4	ts	Baking powder
1	ts	Salt
2		Eggs; beaten
1 1/4	c	Milk
1/4	c	Salad oil

INSTRUCTIONS

SERVES 6
This is another use of cornmeal that is terribly versatile. One New
England lady told me that she does not remember a dinner in her childhood
without corn bread. And for breakfast it was served broken up in a bowl,
with milk and sugar or maple syrup.
I love it just baked and on the table for dinner.
Place all of the dry ingredients in a mixing bowl and mix up with an
electric mixer. Add the liquids and mix until smooth.
Place in a greased 8x12-inch pan, and bake in a hot oven (400&deg;) for about
30    minutes.
This same recipe can be used for cornmeal muffins or for corn sticks,
baked in a heavy black iron mold.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

A Message from our Provider:

“God promises a safe landing, not a calm passage.”

I reviewed some of the church growth material coming from our denominational headquarters. One publication said that, in order to get our churches growing again, we should “open the front doors and close the back doors”… What we actually need to do is to close the front door and open the back door! If we really want to see our churches grow, we need to make it harder to join and we need to be better about excluding people. We need to be able to show that there is a distinction between the church and the world – that it means something to be a Christian. If someone who claims to be a Christian refuses to live as a Christian should live, we need to follow what Paul said and, for the glory of God and for that person’s own good, we need to exclude him or her form membership in the church.

Mark Dever