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Here are a couple versions - wasn't sure which version you had wanted.
COWBOY BREAD
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2 1/2 c. flour
2 c. brown sugar
1/2 tsp. salt
2/3 c. shortening
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sour milk
2 beaten eggs
Mix flour, sugar, salt and shortening until crumbly.
Reserve 1/2 cup. To remaining crumbs, add baking powder, soda
and spices. Mix well. Add milk and eggs. Mix well and pour
into greased and floured pan. Top with reserved crumbs. Bake
at 375 degrees for 30 minutes. Makes 10 servings.
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COWBOY BREAD
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1 pkg. yeast
1 qt. warm milk
1/2 c. oil
2 tsp. baking powder
1/2 tsp. soda
1/2 c. sugar
1 tsp. salt
8 c. flour or enough to make
dough stiff
Dissolve yeast in 1/4 cup warm water. In large bowl
combine all ingredients. Let stand in warm place until doubled
in size. Grease 2 (9 x 13-inch) cake pans. Pat dough in pans,
especially in corners. Bake at 350 degrees for 25 to 30 minutes or
until golden brown. Dough will keep 3 weeks in refrigerator.
After refrigeration, there is no need to let the dough raise
before baking.TEXAS PANHANDLE "COWBOY BREAD"
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1 1/2 c. cornmeal
1/2 tsp. soda
2 eggs
1 can cream-style corn
(16 oz.)
3/4 tsp. salt
1/2 c. milk
1/4 c. oil
1/2 envelope Sausage-maker
seasoning
2 Tbsp. cornmeal
1 medium green pepper, chopped
1/2 lb. ground beef
1 Tbsp. water
1 c. chopped onion
1 (2 oz.) jar pimentos,
chopped
3 jalapenos, chopped
8 oz. Cheddar cheese, grated
Mix cornbread batter by mixing cornmeal, soda, eggs,
cream-style corn, salt, milk and oil. Set aside. Combine
ground beef and seasoning; blend in water; cook until brown.
Sprinkle the 2 tablespoons cornmeal in greased iron skillet or
baking dish. Pour in half the cornbread batter. Layer of each
of ground beef, onions, green peppers, jalapenos, pimentos and
grated cheese. Top with remaining cornbread batter. Bake at
350 degrees for 60 minutes. Cool for 5 minutes before serving and
good eating.
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