This is a newspaper recipe clipping, date unknown. Judging from the advertisement on the back showing a young woman standing at one of the first models of an ATM machine (from Anytime Bank), I’d guess late 1970s.

Breakfast Beef And Eggs

CORN BREAD

One cup corn meal
One cup sifted all-purpose flour
Two tbsps. sugar
Four tsps. baking powder
One-half tsp. salt
One egg
One cup milk
One-fourth cup vegetable oil

TOPPING

One-third cup butter or margarine
One-third cup all-purpose flour
Three-fourths tsp. salt
One-half tsp. dill weed (optional)
One-fourth tsp. pepper
Three cups milk
Five-oz. jar dried beef, well rinsed and cut up
Four hard-cooked eggs, sliced.

For corn bread: Sift together dry ingredients into a bowl. Add egg, milk and oil. Beat with rotary beater until smooth, about one minute. Bake in greased 8-inch square pan in preheated 425-degree oven 20 to 25 minutes. Remove from pan; cool.

For topping: Melt butter in saucepan. Add flour, salt, dill and pepper, stirring until smooth. Gradually add milk to flour mixture, stirring constantly until thickened. Add beef and eggs; heat thoroughly.

Cut corn bread into six pieces, split horizontally; place on cookie sheet. Broil until golden brown. For each serving, top two corn bread slices with hot creamed mixture.–Yields six servings.

CRUNCHY COLE SLAW or a fresh fruit salad would be a nice accompaniment to this zesty dish.