Another classic from a dump dig find, a very old copy of the not-so-new "New" Antoinette Pope School Cookbook, complete with a 'Not For Resale' stamp on the side, copyright 1961 and 1965, respectively. The most classic of classic corn breads from Scratch. I'm playing with this recipe tonight and intend to post recipes from this book here for safekeeping as the book itself is falling apart and am typing all text verbatim and entering as such. The editor sometimes takes liberties, so please read through all steps before beginning this recipe. Yep, as I thought, the editor took liberties. On flour, It put the 1 cup PLUS 2 tablespoons of flour on 2 separate lines. Also, on baking powder it put 1 tablespoon PLUS 2 teaspoons baking powder on two separate lines. Just FYI. It's a good postwar classic recipe I am sure. This cookbook has never let me down.