Corn Bread

Ingredients

• 1 cup corn meal
• 1 cup white flour
• ½ teaspoon salt
• 2 tablespoons sugar
• 4 teaspoons Blue Ribbon baking powder
• 1 egg
• 1 cup milk (about)
• 1 tablespoon melted butter

Method

1. 1

   Mix all the dry ingredients thoroughly, add milk and beaten egg.

2. 2

   Last of all add the melted butter.

3. 3

   Put into greased pan and bake for ½ hour in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 38. The excerpt below is the record exactly as published.

1 teaspoon salt, 1 cake compressed yeast, 4 cups Graham flour, 1 cup white flour. Dissolve yeast, butter, salt and sugar in the lukewarm liquid. Add flour gradually to make a dough; knead thoroughly, cover, and let rise in a warm place for about 2 hours, or until double in bulk. Then shape into loaves, place in greased pans, cover, and let it rise again until light. Bake ina slower oven than for white bread. Bran Bread—Made like white bread, using 7 cups white flour and 5 cups bran instead of all white flour. % cup molasses may be used instead of the sugar. Oatmeal Bread—1 cup rolled oats, 2 cups boiling water, 1 tablespoon butter, 15 teaspoons salt, # yeast cake mixed with z cup lukewarm water, } cup molasses, 5 cups flour. Mix rolled oats, boiling water, butter, and salt. Let stand until lukewarm. Porridge left from breakfast may be used. Add yeast and molasses and stir well. Add flour, knead, let rise. Shape into loaves, fill greased tins half full, cover, and let rise about 1 hour. Bake 45 minutes in a hot oven. Oatmeal bread is best when cut the day after baking. Use a very sharp knife. $ cup chopped walnuts may be added if desired. Date Bread—1 cup milk, { cup sugar, 1 teaspoon salt, 2 table- spoons butter, 1 cake of compressed yeast, 1 cup of chopped dates, 3 cups flour, 1 egg. Dissolve yeast and 1 tablespoon of the sugar in the milk, which has been scalded and cooled. Add 1% cups of the flour (sifted) and beat well. Cover and let rise until light, about an hour, in a warm place. Add the salt, the remainder of the sugar, the creamed butter and well-beaten egg, the dates, and the remainder of the flour, or enough to make a dough. Knead well. Place in a greased bowl, cover and let rise in a warm place until double in bulk. Shape into loaves, put in greased pans and let rise again, about 1 hour. Bake 45 minutes in a hot oven. Nuts may be substituted for the dates, or half of each used. Spices may also be added. Pure Gold spices are always pure. Baking Powder Bread—Sift together thoroughly, 1 quart sifted flour, 1 teaspoon salt, } teaspoon sugar, and 8 level teaspoons Blue Ribbon baking powder. Add enough water, or milk, to make a soft dough (about re! cups more or less, according to the flour) and stir it togetien quickly with a large spoon, add } cup melted butter, then turn it immediately into a well-greased pan, and bake in a hot oven. Boston Brown Bread—1 cup corn meal, } cup white flour, 1 cup Graham flour, 13 teaspoons baking soda, 1 teaspoon salt, 4 to { cup molasses, 2 cups sour milk. Breads 65 Mix dry ingredients together, add molasses and milk, stir until well mixed. Turn into greased pans and fill ? full. 1 pound Blue Ribbon baking powder cans make excellent moulds, as the round slices are attractive. Steam 2 hours. Corn Bread—1 cup corn meal, 1 cup white flour, $ teaspoon salt, 2 tablespoons sugar, 4 teaspoons Blue Ribbon baking powder, 1 egg, 1 cup milk (about), 1 tablespoon melted butter

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