Americansidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Corn Bread

Name: Corn Bread
Yield: 8 servings
Cuisine: American
Ingredients: one and one-half cup yellow corn meal; one and one-half cup flour; one-half cup white sugar; one-half teaspoon salt; three teaspoons baking powder; one pint sweet milk; butter size of small egg; one well-beaten egg

From The Times cook book, no. 2, 1905

Serves 8

To be eaten while hot, with butter, or with sweet cream and sugar.

Presented as published in 1905. 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 The Times cook book, no. 2 (1905) by Los Angeles Times, page 66. The excerpt below is the record exactly as published.

CORN BREAD. Mrs. N. S. Ailing, Lamanda Park, Cal.— One and one-half cup yellow corn meal, one and one-half cup flour, one-half cup white sugar, one-half teaspoon salt, three teaspoons baking powder; sift into a large bowl and pour over it one pint sweet milk, butter size of small egg, melted soft; stir in one well-beaten egg

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