Corn Bread

Name: Corn Bread
Ingredients: One cup cornmeal (yellow); a cup and a half of flour; two tablespoons of sugar; two teaspoons baking powder; a piece of butter the size of a walnut; a cup and a half of sweet milk; the yolks of two eggs; the whites of the eggs, beaten to a stiff froth

From Council cook book, 1908

The dough should be as soft as ginger-bread dough.

Presented as published in 1908. 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 Council cook book (1908), page 31. The excerpt below is the record exactly as published.

Corn Bread. One cup coirnmeal (yellow), a cup and a half of flour, two tablespoons of sugar, two teaspoons baking powder, a piece of butter the size of a walnut, a cup and a half of sweet milk, and the yolks of two eggs. Add the whites of the eggs, beaten to a stiff froth

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