Corn Bread

Ingredients

• a pint of white meal
• a pint of flour
• two heaping table-spoonfuls of powdered sugar
• one teaspoonful of salt
• two of baking-powder
• five eggs
• a scant pint and a half of milk
• a quarter of a cupful of melted butter

Method

1. 1

   Mix dry ingredients and sieve.

2. 2

   Beat eggs, add milk, stir into dry mixture, add melted butter.

3. 3

   Pour into buttered muffin-pans or shallow cake-pan, bake for 30 minutes in a moderate oven.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 424. The excerpt below is the record exactly as published.

Corn Bread. A scant quart of white corn meal, a generous quart of milk, half a cupful of butter, two teaspoonfuls of baking- powder, one teaspoonful of salt, and three eggs are the ingredients of which Baltimore corn bread is formed. Instead of half a cupful of ,butter, a quarter of a cup- ful and an equal quantity of lard may be used, if one prefer. Mix together the meal, baking-powder, and salt, and rub through a sieve. Next melt the butter. Beat the eggs till light, and add the milk to them ; then pour the mixture upon the dry ingredients. Beat well, and add the melted butter; then give the batter another good beating, and pour into well-buttered shallow pans. Bake for half an hour in a rather quick oven. * Florida Corn Bread. These are the materials needed: one cupful of cold boiled hominy, one scant cupful of white corn meal, one generous cupful of milk, an egg, one table-spoonful of butter, half a teaspoonful of salt, and one teaspoonful of baking-powder. Beat the hominy with a fork until it is thoroughly BREAD, ROLLS, AND MUFFINS. 803 broken ; then gradually beat in the milk. Mix the salt and baking-powder with the meal, and add all to the hominy "and milk ; then add the egg, well beaten, and the butter, melted. Pour the mixture into two buttered deep tin plates, and bake in a quick oven for twenty minutes. * White Corn Bread. For one pan of bread — enough for four people — use half a pint of white corn meal, half a pint of sifted flour, a heaping teaspoonful of baking-powder, one table- spoonful of sugar, a scant half-teaspoonful of salt, two table-spoonfuls of butter, a generous half-pint of milk, and two eggs. Mix the dry ingredients, and rub them through a sieve. Beat the eggs till very light, and add the milk to them; then pour this mixture upon the dry one. Add the butter, melted, and stir well. Pour the batter into a buttered shallow pan, and bake in a rather quick oven for half an hour. This bread is nice if baked in tin plates. The batter will fill three plates or a dozen muffin-tins. Corn Bread. Here is a receipt for making delicious corn bread, — a rather expensive rule, perhaps, but a good one to follow once in a while : Mix thoroughly in a sieve, and then rub through it, a pint of white meal, a pint of flour, two heaping table-spoonfuls of powdered sugar, one teaspoon- ful of salt, and two of baking-powder. Beat five eggs till very light, and add to them a scant pint and a half of milk. Stir this liquid mixture into the dry one, and add a quarter of a cupful of melted butter

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