---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Sweet Corn Bread
  Categories: Breads
       Yield: 2 Loaves
 
       7 tb Butter, softened
       1 c  Plus 4 Tbs flour
       2 c  Finely chopped candied fruit
            -peel
       3 c  Yellow corn flour
       1 tb Baking powder
     1/2 ts Each: ground cinnamon,
            -ground nutmeg, ground
            -cloves
       1 c  Milk
       6 tb Lard (or shortening)
     1/4 c  Sugar
       4    Eggs
       2 c  Grated unsweetened coconut
       1 tb Grated fresh lime rind
            -(zest)
 
   Grease and flour the bottom and sides of two 7x4x3 inch loaf pans with 1
   Tbs of the butter and 2 Tbs of the flour. Place the candied fruit peel in a
   bowl and sprinkle 2 Tbs of the flour over it, tossing to coat the pieces
   and to separate and prevent them from sticking to each other. Sift the
   remaining 1 cup flour, cornmeal, baking powder, cinnamon, nutmeg, and
   cloves together. In a large mixing bowl cream the remaining 6 Tbs butter
   and the lard together, beating until they are light and fluffy. Beat in the
   sugar and then the eggs, one at a time. Add 1 cup of the cornmeal mixture
   alternately with about 1/3 of the milk, beating well after each addition,
   and continue beating until the batter is smooth. Add the candied fruit
   peel, grated coconut, and lime zest, and mix gently but thoroughly. Pour
   into the greased and floured loaf pans and bake in a 400F (200C) oven for
   about 35 minutes, until a toothpick inserted in the center comes out clean,
   and the tops are golden brown. Let the loaves cool in the pans for about 5
   minutes, then turn out onto wire racks to cool. Serve warm or at room
   temperature.
 
 -----