INGREDIENTS:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• salt and pepper, to taste
• 1 egg, beaten
• 3 cups corn kernels, canned, frozen, or fresh
• 1 green bell pepper, finely chopped
• 1 teaspoon sugar
• 1/2 cup bread crumbs tossed with 1 tablespoon melted butter
• paprika

DIRECTIONS:

Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Gradually stir in milk and continue cooking over low heat stirring constantly, until sauce begins to thicken.

Season with salt and pepper, to taste. Add a small amount of the sauce to the beaten egg, stirring briskly. Stir egg mixture back into the sauce in saucepan. Add corn, green pepper, and sugar to the sauce mixture. Pour mixture into a 1 1/2-quart casserole. Cover with buttered bread crumbs and sprinkle with paprika. Bake at 400° until hot and bubbly and bread crumbs are browned.
Serves 6. 

INGREDIENTS:

• 1 cup milk
• 1/2 cup sifted cornmeal
• 4 cups milk
• 1 tablespoon sugar
• 14 to 16 cups sifted all-purpose flour
• 3/4 cup shortening
• 1/2 cup sugar
• 1 tablespoon salt
• melted butter to brush tops of loaves

DIRECTIONS:

Scald 1 cup milk. Add sifted corn meal and cook until thick. Place in a quart jar with top and place in warm place to sour overnight. (Starter can be stored in the refrigerator for 1 to 2 weeks.) When bubbles form, it is ready to use.
In a saucepan, combine 4 cups of milk and 1 tablespoon sugar and heat to scalding. Cool slightly and add to the cornmeal mixture in a large mixing bowl. Gradually stir 6 cups of flour. Set in warm place to rise until double (approximately 2 hours). Next, add shortening, 1/2 cup sugar and salt. Mix well. Gradually add 6 cups of flour and work in. Put a generous dusting of flour on board and turn dough mixture onto board. Work in more flour and knead for about 20 minutes. Divide into four equal parts and put in greased and floured 9 1/2 X 5 1/2 X 2 3/4-inch loaf pans. Brush tops of loaves with shortening and place in warm place to rise double (takes approximately 2 hours). Place in preheated 200° oven. Gradually turn heat up to 300°. Bake for 45 minutes. Take loaves out and brush tops with butter. Continue baking until done. Loaves will sound hollow when lightly tapped on bottom. Turn out on rack to cool. Total cooking will be approximately 1 hour to 1 hour and 15 minutes.

INGREDIENTS:

• 2 to 4 tablespoons shortening (or use part or all bacon drippings)
• 1 1/2 cups white self-rising cornmeal
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 cup buttermilk or whole milk
• 1/4 teaspoon of baking soda if using buttermilk
• water to make a thick but pourable batter

DIRECTIONS:

Preheat the oven to 425°.
Put the shortening in a cast-iron skillet and place on medium heat or in the oven.
Combine the cornmeal and flour, then mix in the egg and milk. Add water slowly, until the mixture is pourable (like thick pancake batter).
Take the hot pan from the oven, pour some of the melted shortening (a tablespoon or more) into the batter, then pour the batter into the hot pan.
Place back in the oven and bake for 20 to 25 minutes, until the outer crust is golden brown.