Corn Bread
From The household cook book, 1902
Serves 2
Corn bread requires a longer time to bake than either graham or wheat bread.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.
CORN BREAD. Warm 1 pint of milk, stir in enough cornmeal to make a thin batter, add ^ cup shortening, 3 eggs, 1 heaiaing teaspoon of baking powder
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