Corn Bread

Ingredients

• 1 cup flour
• 1 egg
• 2 cups meal
• 2 teaspoons baking powder
• 2 tablespoons sugar
• V2 teaspoon salt
• 1 tablespoon lard
• Water to make smooth batter

Method

1. 1

   Bake in quick oven.

Nutrition per serving

As published

This recipe was extracted from The Edwardsville cook book (1906), page 3. The excerpt below is the record exactly as published.

CORN BREAD. Mrs. Arthur Dyer. 1 cup flour. 1 egg. 2 cups meal. 2 teaspoons baking powder. 2 tablespoons sugar. V2, teaspoon salt. Water to make smooth batter. 1 tablespoon lard. Bake in quick oven. DAINTY CORNMEAL MUFEINS. Mrs. J. T. Keller, St. Louis. 2 eggs. IV2 cups sweet milk. 1 cup white Indian meal. 2 tablespoons melted butter. 2 tablespoons white sugar. Sift baking powder into flour. Y2 teaspoon salt. 2 cups flour. 2 heaping teaspoons baking powder. Begin with the eggs and add BREAD. 13 Other ingredients in following order : sugar, milk, salt, meal, flour, butter. Bake in gem pans in a hot oven 20 minutes. CORN MUFFINS. Mrs. J. F. Boyd, Shelbyville, Tennessee. 1 level pint sifted meal. 1 pint good buttermilk. 1 teaspoon salt. 1 egg. Dissolve the soda in buttermilk and pour over the meal, add the egg and beat the whole two minutes. If a trifle stiff add 2 tablespoons water. Have muffin pans hot, not warm, pour into each ^ teaspoon lard or butter. Bake in hot oven and turn with a fork if not served instantly when done, lest they sweat. Always good if carefully measured. BREAKFAST CAKES. Mrs. A. Forman, Omaha, Neb. 2 cups milk. V4, teaspoon salt. 1 teaspoon Rumford’s Baking Flour to make a heavy batter. Powder. Drop in hot gem pans. POP OVERS. Mrs. Travous. 2 eggs. V2 pint flour. pint milk. 14 teaspoon salt. Beat eggs without separating until thoroughly mixed ; add milk and salt. Put the flour into a bowl and add gradually the egg and milk, stirring all the while. Then put the whole through a fine strainer. Have ready iron gem pans, greased and very hot ; fill them half full of the mixture and bake in a moderately quick oven about 30 minutes. They should pop to 4 times their original bulk. These are nice served for breakfast, or with lemon sauce as a dessert. 14 THE EDWARDSVILLE COOK BOOK. , POP OVERS. Mrs. L. T. Milnor. 1 cup flour. 'V2 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.