Aunt Caroline's Corn Bread
From Aunt Caroline's Dixieland recipes, 1922
Half of the egg will make a very good corn bread. Left-over pieces may be split, lightly buttered, and browned in the oven.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 3. The excerpt below is the record exactly as published.
AUNT CAROLINE'S CORN BREAD ^^ cup corn meal, ^ cup flour, 3 teaspoonsful baking- powder, 1 tablespoon sugar, Yi teaspoon salt, 1 beaten e^g, ^ cup milk and water mixed, 2 tablespoons melted bacon fat
Cook this with the app: pantry check, scaling, and the assistant.