Chicken Egg Bread “During the fall of my junior year in high school, I entered the Kroger-Westinghouse Junior Cook-of-the-Year Contest. Much to my surprise, I was selected to represent my region in the bake-off to be held in Cincinnati, Ohio. Even though I was not a finalist or the winner of the contest, I received many nice gifts, including a range and a trip for my Mother and me to Cincinnati.” -----Nancy Stanton, ETSU First Lady since 1997 Boil and chop a 5 to 5 1/2 pound stewing chicken. Preheat oven to 400 degrees. Bread: 2 cups corn meal 1/4 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon soda 1 or 2 eggs 1 tablespoon shortening, melted 1 1/2 cups buttermilk Mix all ingredients together and pour into a 9-inch square pan. Bake until light brown on top. Sauce: 2 sticks butter or margarine 3 tablespoons flour 2 tablespoons grated onion Salt and pepper to taste 1 pint half and half or coffee cream 1/2 to 1 teaspoon Worcestershire sauce 1/4 teaspoon A-1 sauce Melt butter; stir in flour and onion. Add cream and stir constantly until sauce thickens. Add seasoning. When bread is brown, add chicken to sauce. Cut bread in squares and slice through bread lengthwise. Place sliced squares open-faced on plate and spoon chicken sauce over each side of bread. Garnish with pimiento slices or paprika. Serves 9.