Corn Bread

Ingredients

• 1 cupful cornmeal
• 1 cupful sour cream
• 2 tablespoonfuls melted Crisco
• 2 eggs
• 1 cupful flour
• Y% teaspoonful baking soda
• ¥% cupful sugar
• ¥% teaspoonful salt

Method

1. 1

   Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream.

2. 2

   Mix well and turn into Criscoed tin and bake in moderate oven thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 52. The excerpt below is the record exactly as published.

Corn Bread 1 cupful cornmeal 1 cupful sour cream 2 tablespoonfuls melted Crisco 2 eggs 1 cupful flour Y% teaspoonful baking soda Y% cupful sugar ¥% teaspoonful salt Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream. Mx well and turn into Criscoed tin and bake in moderate oven thirty minutes. Sufficient for one small pan of corn bread. Cornmeal Rolls 1% cupfuls flour 1 tablespoonful sugar 2 tablespoonfuls Crisco Yteaspoonful salt 1 egg 34 cupful cornmeal Y% cupful milk 4 teaspoonfuls baking powder Sift together, flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes. Sufficient for fifteen rolls. Cream Scones 2 cupfuls flour Y teaspoonful salt 4 tablespoonfuls Crisco 2 eggs 3 teaspoonfuls baking powder % cupful cream 2 teaspoonfuls sugar 1 white of egg Mix and sift flour, salt, sugar, and baking powder. Rub in Crisco with finger tips, add eggs well beaten and cream. Knead dough lightly on floured baking board, divide into four equal pieces, make smooth and roll out, 100 Breads, etc. and cut into 4 small scones. Lay them on hot griddle, brush over with beaten white of egg and fry slowly on both sides. The dough should always be lightly handled. Sufficient for sixteen scones. Crisco Brownies \% cupful sugar

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