Corn Bread

Name: Corn Bread
Ingredients: 2 cups corn meal; 2 cups sweet milk (whole or skim); 1 teaspoon soda; 4 teaspoons baking powder; 1 tablespoon sugar; 2 tablespoons fat; 1 teaspoon salt; 1 egg (may be omitted)

From Keep the war foods cooking, 1918

Presented as published in 1918. 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 Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.

CORN BREAD. (1) (2) 2 cups corn meal. 2 cups corn meal. 2 cups sweet milk (whole or 2 cups sour milk. skim). 1 teaspoon soda. 4 teaspoons baking powder. 1 tablespoon sugar. if tablespoon sugar. 2 tablespoons fat. 2 tablespoons fat. 1 teaspoon salt. 1 teaspoon salt. 1 egg (may be omitted)

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