Corn Bread
From The junior cook book, 1920
Serve hot, breaking apart instead of cutting. Can omit eggs if desired.
Presented as published in 1920. 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 junior cook book (1920) by Clara Ingram Judson, page 10. The excerpt below is the record exactly as published.
Vii teaspoonful soda to the milk and stir till foamy. Pour this onto the first mixture and stir lightly. Sift 1 teaspoonful baking powder with I'/j cupsful flour. Add this flour and 11/2 cupsful conimeal to the dough and stir till well mixed. Grease a large shallow baking pan and pour the cornmeal dough in, spreading it out well so that the whole large f)an is evenly covered. Bake for 20 minutes in a moderately hot oven. 103 CORN BREAD
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