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BREAD RECIPES BASIC CORNBREAD Ingredients: Solid vegetable shortening 1 1/4 cup corn meal 1/2 tsp. salt 2/3 cup all-purpose flour 1 egg, beaten 2 tablespoons to 1/4 cup sugar 1 cup milk 1 tablespoon baking powder 1/4 cup salad oil 3 tablespoons mayonnaise Directions: Preheat oven to 425 degrees F. Spoon a dollop of vegetable shortening in skillet, and place in oven during preheating time. Combine dry ingredients. Add egg, milk, oil and mayonnaise to dry ingredients, mix well. Remove pan from oven (be careful, it will be very hot) and pour batter into skillet. Bake at 425 degrees F for 20 to 25 minutes, or until golden brown. Serves 8       BUTTERMILK DROP BISCUITS Ingredients: 2 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon baking soda 2 teaspoons sugar 1/2 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup butter, margarine or shortening 1 1/4 cup buttermilk Optional: Add 2 tablespoons finely shredded carrots, 1 tablespoon snipped parsley, 1 tablespoon chopped green onion. Directions: In a bowl, stir dry ingredients together. Cut in butter, margarine or shortening to coarse crumb stage. Add buttermilk. Stir until just blended. Drop dough into Lodge Drop Biscuit Pan. Fill quite full. Bake 15-18 minutes in 450 degree F oven. Serve warm. Makes 7 biscuits.