Corn Bread

Ingredients

• 1 cup sifted flour
• 1 cup corn meal
• 3-1/2 teaspoons baking powder
• 1 egg
• 1 teaspoon salt
• 1 cup milk
• 3 tablespoons sugar
• l/4 cup shortening, melted

Method

1. 1

   Sift together flour, baking powder, salt, and sugar.

2. 2

   Add corn meal and mix thoroughly.

3. 3

   Combine egg, milk, and shortening, and pour into dry ingredients.

4. 4

   Stir just enough to moisten.

5. 5

   Turn into greased pan and bake at 400°F for 30 minutes.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 7. The excerpt below is the record exactly as published.

CORN BREAD 1 cup corn meal 2 teaspoons sugar l/4 cup flour 1/8 teaspoon soda 1 teaspoon baking powder 1 egg 1 teaspoon salt 1 cup buttermilk 2 tablespoons cooking fat Sift meal, flour, salt, sugar and baking powder together. Dissolve soda in milk. Add to dry ingredients, stirring well. Add beaten egg, fold in. Spoon into hot greased muffin tins. Bake in hot oven, 450 degrees F., 15 to 20 minutes. Makes 6 large or 8 small muffins. Mrs. J. L. Gaines. WHOLE WHEAT POLLS 2 cups plain white flour 1 tablespoon sugar 2 cups whole wheat flour 5 level tablespoons fat 1 teaspoon salt Mix sugar and salt with flour then cut in fat thoroughly. Dissolve 1 package yeast in warm water. Stir well and in 2 minutes after adding water pour into flour mixture. Add 1 unbeaten egg and beat in center of flour. Add milk and work in well. Let rise in warm place until double in bulk. Mash down make out rolls in desired shape. Let rise until double or a dent will remain. Bake in moderate oven about 15 minutes. Mrs. W. B. Lamb. 17 CORN BREAD 1 cup sifted flour 1 cup corn meal 3-1/2 teaspoons baking powder 1 egg 1 teaspoon salt 1 cup milk 3 tablespoons sugar l/4 cup shortening, melted

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