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<recipe source="Marjorie Anderson">
  <dish>Southern Corn Bread</dish>
  <ingredients>
    <ingredient>
      <quantity>1 cup</quantity>
      <component>flour</component>
    </ingredient>
    <ingredient>
      <quantity>4 tablespoons</quantity> 
      <component>Royal Baking Powder</component>
    </ingredient>
    <ingredient>
      <quantity>½ teaspoon</quantity>
      <component>salt</component>
    </ingredient>
    <ingredient>
      <quantity>1 cup</quantity>
      <component>corn meal</component>
    </ingredient>
    <ingredient>
      <quantity>1½ cups</quantity>
      <component>whole milk</component>
    </ingredient>
    <ingredient>
      <quantity>4 tablespoons</quantity>
      <component>melted butter</component>
    </ingredient>
  </ingredients>
  
  <directions>
    <step>Sift flour, baking powder, sugar &amp; salt together.</step>
    <step>Add 1 cup corn meal.</step>
    <step>
      Beat egg in cup and add beaten egg and 1½ cups whole 
       milk to make a batter. Stir well.
    </step>
    <step>
      Add melted shortening and beat until light and thoroughly mixed.
    </step>
    <step>
      Pour into greased shallow pan or greased muffin rings.
    </step>
    <step>
      Bake in hot oven at <temperature>425º F</temperature> for
      <duration>25 minutes</duration>.
    </step>
    <step optional="yes">
      Cut into squares if cooked in shallow pan.
    </step>
  </directions>
  
  <story>
    After my mother-in-law <person>Marjorie Anderson</person> died,
    Beth and I found this recipe written on the "extra recipes"
    page in a local cookbook in her cupboard.
    This was published by The Episcopal Churchwomen,
    Church of Ascension, <city>Mt. Sterling</city>, 
    <state>Kentucky</state>.
  </story>
  
</recipe>
