1 cup uncooked cream of wheat

1 cup sifted flour

1/4 cup sugar

4 tsp. baking powder

1/2 tsp. salt

 

Mix well and pour in

1 cup milk

1/4 cup cooking oil

10 drops yellow food coloring

1 whole egg

 

Stir gently and don’t over beat it, gals! Grease your pan and bake at 425* until the top is golden brown. Its crisp and crunchy. So… drag out that breakfast cereal, and cook some tonight. You wont be sorry at all. In fact you’re gonna love Mrs. Bellaire like I do.

 

This recipe was in my grandmothers things but was clipped from a newspaper, probably in the Kansas –  Oklahoma area. Some of the articles feature Enid, Oklahoma and Wichita, Kansas. The recipe was one sent into “Dear Heloise” and here is the story:

“Dear Heloise: Here is an ideal recipe for corn bread and sweet milk lovers. One night while visiting my mother, I made corn bread. After it had baked and we were eating it, my mother asked me if I had used corn meal in it…To my surprise I had put in one cup of cream of wheat instead of meal. This baked up just like cornbread. The way you make this treat is one corn bread recipe using one cup of cream of wheat instead of cornmeal. And one reminder, ‘be sure to add 1/4 cup sugar!'”