Thin Corn Bread
3/4 cup yellow corn meal. 1/4 cups flour. 2 tablespoons sugar. 5 teaspoons baking powder. 3/4 teaspoon salt. 1 cup thin cream. 1 egg well beaten. 2 tablespoons Cottolene.
PROCESS: Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly; bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven, brush over with melted butter or milk to give it a richer color. Serve with baked or broiled fish.