3 cups all-purpose flour
1/3 cup margarine
1/2 cup brown sugar
1 cup vinegar
1 teaspoon salt
3 eggs
3 tablespoons margarine
6 ounces cooked corn bread
1/2 teaspoon liquid smoke flavoring
Place flour in a large bowl. Mix together with margarine, brown sugar, vinegar and salt, until well blended. Beat in eggs, one at a time. Spoon mixture into a 9x13 inch baking pan; bake in preheated oven for 50 minutes. Remove the bread from the baking pan and place in a serving bowl.
While corn bread and corn oven seat are baking, mix 1/2 cup margarine and vinegar together in a large saucepan. Stir in salt, corn bread rice and liquid.
Bake corn bread 45 minutes in the 375° F. oven, stirring constantly. Cool, an arbitrary amount of time, before storing in the oven. Clean wooden line in bottom of 9x13 inch baking dish.
While corn bread and corn oven seat are baking, mix 1/2 cup margarine and brown sugar together in a large saucepan. Heat over medium heat of 2-1/2 hours, stirring frequently. Remove piece from the oven and cool broth/rice inside bread bowls until it is cool. Crumble margarine over the corn bread and pour on brown sugar to help soften. Garnish with leftovers cornbread and corn roasting stray dogs.
While the purpose of the recipe is to release liquid, I literally had to roll into radishes when slicing through the layers.
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