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Corn Bread

Name: Corn Bread
Yield: 8 servings
Ingredients: Two cups corn meal, sifted; one cup flour; two eggs; two cups sweet milk; four teaspoons melted butter; one tablespoon sugar; two teaspoons yeast powder; add a little salt

From The Monmouth Baptist ladies' cook book, 1907

Serves 8

Presented as published in 1907. 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

Nutrition per serving

245Calories

6 gProtein

45 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein6.4 g

Carbohydrates45 g

Fiber1.7 g

Sugars2.2 g

Total Fat4 g

Saturated Fat1.6 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol51 mg

Sodium21 mg

Potassium102 mg

Calcium12 mg

Iron1.5 mg

Magnesium19 mg

Phosphorus86 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A40 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate61 mcg

Choline41 mg

Caffeine0 mg

Water16 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 110. The excerpt below is the record exactly as published.

CORN BREAD. Mrs. Emma Gregg Craig. Two cups corn meal, sifted ; one cup flour, two eggs, two cups sweet milk, four teaspoons melted but- ter, one tablespoon sugar, two teaspoons yeast pow- der ; add a little salt

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