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Chesterfield Corn Bread
From The Cook County cook book, 1912
Serves 4
Can also be baked on a skillet.
Presented as published in 1912. 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
Nutrition per serving
135Calories
3 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein2.6 g
Carbohydrates30 g
Fiber1.4 g
Sugars0.6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium355 mg
Potassium52 mg
Calcium197 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus109 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate75 mcg
Choline3.1 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 51. The excerpt below is the record exactly as published.
CHESTERFIELD CORN BREAD.— This is to the South what fried mush is to the North. To 1 cup of cornmeal add a pinch of salt and 1 scant tablespoon of baking powder; mix well, then stir in water enough to make a batter
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