EASTERN SHORE CORN PONE-a coarse moist "bread" 
(aka Sussex County Slick Cornbread)

2c         corn meal     Mix together first 4 ingredients
0 - 1/2c   flour        (I use 1/4c; Mother used 1/2c; Nina Lou doesn't use any)
1/4 to 1c  sugar 
1 teaspoon salt
   
3c boiling water   Pour over above, beating with mixer or stirring constantly
                         to keep smooth until bubbles and looks like mush.

6T to 1/2c butter  Remove from heat. Add and mix till melted.

2-3 beaten eggs    Add these 2, mixing all the while. Mixture will be thin.
1 1/2c     milk
                   Pour into greased 9x13" baking dish(can use any size) 
                   Bake at 350-375 for 45 min to 1 hr. 15 min. or until set and
                         slightly brown on top. 
                   (Time and temp depend on oven and pan size; the smaller the
                         pan, the longer the baking time.)
                   Let sit 15 min after removing from oven so it is firm 
                         enough to cut into squares or rectangles. 
                   Can be served with butter or margarine or eaten plain.

 
Nina Lou adds: This can be frozen and heated in the microwave and is good fried in butter for breakfast. Her recipe was handed down from her grandmother Mary Stella(Hudson)McCabe.

__________________________
STEAMED MOLASSES CORN PONE - similar to Boston Brown bread, coarser than above. 

1 1/2c white corn meal  Mix dry ingredients in top of double boiler.
1 c flour
1/4t salt

2c milk                 Combine next 2,add baking soda. Add to dry ingredients. 
1/4c molasses
1t baking soda dissolved in 1t milk.

Steam, with water in bottom of double boiler simmering, for 2 hrs or until top is firm and not sticky. Turn out and slice in wedges.
Serve with butter or margarine and more molasses if desired.

n.b., Not sure if it was a Delmarva recipe. It was served at our home in Selbyville with baked beans on Rotary Meeting night (where Dad ate). He was not born on the Eastern Shore so maybe he didn't like corn pone.  Has anyone else ever eaten this style?