COLONIAL CORN BREAD

2 cups sifted all-purpose flour
1 1/2 cups yellow cornmeal
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
2 eggs
2 cups milk
4 tbsp. bacon drippings or shortening

Preheat oven to 450 degrees F. Grease 2 (8x8x2-inch) baking pans

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add eggs and milk. Stir to make a smooth batter; stir in bacon drippings. Pour into prepared baking pans.

Bake in hot oven 450 degrees F for 25 minutes, or until crusty and golden brown. Cool slightly in pans on wire rack; serve warm.

Makes 16 servings
Source: Family Circle Illustrated Library of Cooking