Taco Soup

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From: Ann Byrne

1 cup all-purpose flour
1 cup cornmeal
5 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
2 beaten eggs
1 cup milk
¼ cup cooking oil or shortening, melted

Grease the bottom and ½ inch up the sides of a 9x9x2 inch or 8x8x2 inch baking pan. Set aside.

In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.

In another bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened.

Spoon batter into the prepared pan. Bake in a 425 degree oven for 20-25 minutes or until a wooden stick inserted near the middle comes out clean. Cool on a wire rack.

Makes 8 or 9 servings.