Corn Bread
From Delicate dishes, 1896
M. H. W.
Presented as published in 1896. 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 Delicate dishes (1896), page 17. The excerpt below is the record exactly as published.
CORN BREAD. Cream ^ cup sugar and j^ cup of butter, add 3 well-beaten eggs, a little salt and i pint sweet milk. Mix together 2 cups flour and i scant cup corn meal; sift this with 3 teaspoonfuls Cameo baking powder
Cook this with the app: pantry check, scaling, and the assistant.