Henrietta Bowen'S Cornpone - cooking recipe

Ingredients

1 1/4 c. fine white cornmeal
1 tsp. salt
1/2 c. sugar
1 Tbsp. shortening
2 c. warm water
1 c. cold milk
2 beaten eggs

Preparation

Mix shortening, cornmeal, water and salt in a large saucepan and cook 5 minutes or until thickened.
Stir constantly. Remove from heat. Add milk and blend well.
Add sugar and eggs. Bake at 425\u00b0 until browned on top.
May double recipe and use a 9 x 13-inch sheet cake pan.