Corn Bread

Name: Corn Bread
Ingredients: two cups cornmeal; three teaspoons baking powder; one-half teaspoon salt; two tablespoons melted shortening; one beaten egg; one and one-half cup milk

From Natchez recipes, 1900

Recipe by Mrs. Hubert Barnum, Arlington

Presented as published in 1900. 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

1668Calories

37 gProtein

274 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories1668 kcal

Protein37 g

Carbohydrates274 g

Fiber12 g

Sugars23 g

Total Fat46 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat11 g

Omega-30.5 g

Cholesterol69 mg

Sodium2927 mg

Potassium1019 mg

Calcium1288 mg

Iron16 mg

Magnesium149 mg

Phosphorus999 mg

Zinc3.8 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D3.7 mcg

Vitamin C0 mg

Vitamin A148 mcg

Vitamin E2.3 mg

Vitamin K14 mcg

Vitamin B60.8 mg

Vitamin B122 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)17 mg

Folate656 mcg

Choline132 mg

Caffeine0 mg

Water372 g

As published

This recipe was extracted from Natchez recipes (1900), page 2. The excerpt below is the record exactly as published.

CORN BREAD Two cups cornmeal, three teaspoons baking powder, one-half teaspoon salt, two tablespoons melted shortening, one beaten egg, one and one-half cup milk

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