G'day Rhonda, Sorry I cannot help with the corn bread recipe, but here are some others you may like. I shall post some to you each day, we are on limited time here where we live. Certainly hope you and your daughter like these. Angel. O:-)

Brandy snaps
recipe make a large batch.

I lb butter
1 lb sugar (brown or white)
1 lb light corn oil
1 lb plain flour
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon mixed spice

Melt butter, sugar and oil. Gradually stir in dry ingredients, which have been mixed and sifted. Drop in tespoons on to a well-greased oven tray, allowing roon for spreading. Bake about 10 minutes in a moderate oven 180*C (350*F)
When partly cool, start to roll into cornucopia shapes around the handle of a wooden spoon or something similar. They harden very quickly, so work fast. Fill with whipped cream and seasonal fruits and serve.

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Eggless chocolate cake

4 ozs butter
1 cup milk
8 ozs brown sugar
1 tablespoon light corn oil
10 ozs plain flour
1 teaspoon spice
2-3 teaspoons cocoa
2 teaspoons carb soda
1/2 teaspoon lemon essence

Put butter, sugar, oil and half the milk in an enamel bowl and place over low heat until butter is melted. Into another basin sift flour spice and cocoa. Take mixture off the heat, add lemon essence and pour over the flour. Add soda disolved in the remaining milk. Mix thoroughly, and bake in a moderate oven for 20 to 25 minutes.

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Raspberry creams

6 ozs self raising flour
2 ozs raspberry custard powder
4 ozs sugar
4 0zs butter
pinch salt

Cream butter and sugar. Sift flour, cutard powder, and salt twice. Add to the butter/sugar mixture. Alittle milk may be added if too stiff. Roll into ball, flatted with a floured fork and bake in a moderate oven for about 20 minutes.
When cold join together with the following.

8 ozs icing (confectioners) sugar
2 ozs butter
2 tablespoons raspberry jam.

work together till creamy.