Corn Bread

Ingredients

• 2 eggs
• 2 tablespoons fat
• 1 1/4 cups milk
• 1 tsp. salt
• 3 tbsp. sugar
• 1 cup flour
• 4 tbsp. B. P.
• 1 cup corn meal

Method

1. 1

   Cream sugar and fat, mix dry ingredients, adding to sugar and fat alternately with milk.

2. 2

   Bake about 20 minutes in hot oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 29. The excerpt below is the record exactly as published.

Corn Bread 1 cup cornmeal 1 cup white flour 3 tsp. baking powder . 3 tbsp. sugar 1 egg. well beaten \y2 cups milk T 2 tsp. salt 3 tbsp. melted shortening Mix and sift dry ingredients and add to the well beaten egg and milk, add melted shortening and bake about 25 min- utes. — Mrs. Robert Daniel. Katie Bread 2 eggs beaten well 1 tsp. crisco 4 cups flour 1 tsp. salt l/2 cup sugar 1 tsp. baking powder 1 cup milk Let stand 15 or 20 minutes before baking. Bake 40 min- utes. — Mrs. Chester D. Kirkpatrick. — «9 Hot Bread and J Taffies Thursday Club Delicacies Coffee Gingerbread Sift together 2y2 cups of flour with \y2 teaspoons of soda, 2 tsps ginger, ll/2 tsp cinnamon, l/2 tsp. cloves, l/2 teaspoon nutmeg and l/2 teaspoon bakin g powder. Mix 2 beaten eggs with 24 cup brown sugar, ^4 cup Brer Rabbit molasses, and }i cup melted shortening. Add the dry ingredients and lastly one cup hot, strong coffee. Bake in a shallow pan in a mod- erate slow oven from 30 to 45 minutes, depending on thick- ness. Slowness in baking is the secret of good gingerbread. — Mrs. J. M. McColl. Brown Bread 1 egg 1 cup sour milk 1 tsp. soda l/2 cup molasses fill with 2 cups graham flour sugar to make ■% cup and 1 cup white flour fill with hot water Salt Bake in cans 45 minutes in slow oven. — Mrs. William Wahrenberger. Everlasting Rolls 1 cake yeast ^ cup shortening 1 cup sugar 1 tsp. salt 4 cups luke warm water 1 egg Enough flour to thicken Blend yeast with 1 tbsp. sugar until it becomes liquid. Add remaining sugar, water and beaten egg, sift enough Hour to make batter. Beat well, add melted shortening (not hot) salt and enough flour to knead. Keep in ice box and use as need- ed. Work down each day. — Mrs. William F. Wahrenberger. Wa'nut Waffles 2 well beaten eggs, add 3 tablespoons sugar, 2 cups milk (either sweet or sour) 1 teaspoon baking powder, 1 level tea- spoon soda, % teaspoon salt, 6 tablespoons butter, y> cup graham flour, j% cup chopped walnuts. Makes about 9 waffles. — Mrs. George Sears. —70— Thursday Club Delicacies Hot /head and Waffles Maryland Cream Waffles 2 cups flour 2 eggs 4 teaspoons baking powder 1^4 cup milk T -2 teaspoon salt y2 cup butter ( *4 lb- ) 2 teaspoon sugar Mix and sift dry ingredients together; add milk which has been mixed with beaten egg yolks, add melted butter beat smooth and fold in egg whites. — Mrs. Earl C. Rice. Hygienic Pancakes Yolks 2 eggs, well beaten, salt, scant sugarspoon sugar, lit- tle over ^4 cups sweet milk, 1 tblsp. meal, 1 level cup flour, 2 tsp. baking powder. Put in 1 tblsp. melted butter before the milk. Fold in the beaten whites last. Fry in a little butter. V~y ~Xjf*~ O \ -Mrs. Fred Jarboe. V Waffles M to 1 cup milk ( sweet or 3 tsp. baking powder sour) (heaping) 1 tbsp. sugar Salt 1^2 cups flour 2 eggs. Beat yolks and T/2 cup melted shortening whites separate. Fold whites in last. — Mrs. Richard Meridith Bowen. Quick Coffee Cake ; 2 cup butter 2 heaping tsp. baking pow- )/2 cup sugar der, grated rind of one 3 eggs lemon 2 cups flour Cream, butter and eggs. Add eggs, one at a time, to this mix- ure. Sift flour and baking powder and with the lemon rind, add to above mixture. Spread very thin in pans. Over —71— Hot Bread and Waffles Thursday Club Delicacies mixture pour melted butter, then sprinkle with sugar and over this sprinkle cinnamon. Bake in quick oven ten or twelve nrnutes. — Mrs. Lloyd Baldridge. Garlic Rolls Cut French rolls lengthwise and toast and while hot but- ter and rub with garlic and serve hot. — Mrs. Charles Slwllenberger. Nut Bread V/2 cups white flour \% cups nuts 1% cups graham flour 1 cup raisins or dates or both 24 cup sugar 1 egg — 2 if preferred 1 tsp salt 7-8 cup milk 4 tsp baking powder Mix and let stand 10 minutes. Bake 45 minutes to 1 hour, have oven hot when bread goes into oven and immediately turn down to a slow oven for 15 minutes. Gradually increase oven thereafter. —Mrs. Duval Ellery. Corn Bread 2 eggs 2 tablespoons fat 1*4 cups milk 1 tsp. salt 3 tbsp. sugar 1 cup flour 4 tbsp. B. P. 1 cup corn meal

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