Corn Bread

Ingredients

• 34 cup corn meal
• V4 teaspoon salt
• 1 cup flour
• 1 cup milk
• 14 cup sugar
• 1 egg
• 3 teaspoons baking powder
• 2 tablespoons melted butter

Method

1. 1

   Mix and sift the dry ingredients, add the milk, then the well beaten egg, and lastly the melted butter.

2. 2

   Beat thoroughly.

3. 3

   Bake for twenty-five minutes in a shallow buttered pan in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 22. The excerpt below is the record exactly as published.

Corn Bread Baked or Soft Egg Bread 1 pint meal. 1 teaspoon salt. 4 cup flour. 1 teaspoon sugar. V4 teaspoon soda. 1 teaspoon baking powder. Sift all together and make soft batter with buttermilk, add two eggs, pour into well greased and floured pan or muffin rings and bake. Mrs. U. B. Atnxanper. Beaten. Biscuit 4 cups flour. 1 tablespoon lard. 1 scant teaspoon salt. 1 cup sweet milk. A small pinch soda. Mix into very stiff dough, roll in biscuit machine until it blisters or beat with biscuit-beater until it blisters and can be handled without any flour, bake thirty minutes. Miss Mitprep H. Smiru. Good Biscuits 2 cups flour. 14 teaspoon salt. 5 level teaspoons baking powder. Vg teaspoon soda. 14 cup lard. About one cup clabber or sour milk. Mix with spoon. The dough will be too soft to roll but with plenty of flour, pat it and cut with a medium size cutter. Miss Mitprep H. Smiru. 48 ae = uss o a teem allen real aed, Hectrik Bake Sho iG Soe, 103 Fayetteville St. P ei = Our Bread, Rolls, Pies and Cakes are Superior to all Others. Particular and Especially High- class Orders our Specialty. “Taste the Difference’’ ont tt ttn J Sot eH eH ee eH HN NN mH He ORS —— commen ff} commen fe ff commen ff ff comm ff }) comms fi ff camaro ff jf commen fff cme ff {comme ff ff corona jf j] exec | } ome ff |] mee |} ff or ff |] mmm ff | comme f) || arson §) |] cm fj | eee fj |} cre fff] coe ff ff comme |] Sweet Potato Biscuits 14% cups flour. 3 teaspoons baking powder. 4 teaspoon salt. 1 cup mashed potatoes. 14 cup shortening. About 14 cup sweet milk. Bake fifteen minutes. Miss Mitprep H. Sirs. Boston Brown Bread 1 pint graham flour. 1 pint corn meal. 2 teaspoons soda dissolved in water. 1% teaspoon salt. 1% pint molasses. 1 pint water. Mix ingredients in order given. Beat well. Use milk in place of water if desired. Steam two and one-half hours. Mrs. W. P. Barrarp. Corn Cake or Johnny Cake 1 cup corn meal. 1 cup flour with 2 teaspoons of baking 1 egg well beaten. powder sifted through it. 4 cup sugar. 1 tablespoon butter. Good pinch of salt. Mix with milk. After mixing all together beat well and bake. Mrs. W. P. Bavarp. Raised Rolls 1 quart flour. 1% tablespoon lard. 14 tablespoon butter. 1 tablespoon sugar. _ 14 yeast cake. 1 pint cold boiled milk. Little salt. Mix lard, butter, flour, ete., together with hands. When needed for breakfast set at three o’clock day before, and at nine o’clock roll out, cut with biscuit cutter. Butter one side and turn over. Set away in a cool place over-night. If to be used for dinner at six o’clock, set early in the morning and roll out at noon. Mrs. P. B. Macruper. 4 49 For Dainty, Delicious Desserts, use Knox Gelatine Drop Powder Biscuit One tablespoonful of lard, one pint flour, salt, two full tea- spoons of baking powder, one teaspoon of sugar, enough milk to make a batter soft enough to drop from a spoon. Bake in a very hot oven. Mrs. H. I. Grass. Corn Sticks 2 cups meal. 2 tablespoonfuls melted shortening. 1 teaspoon salt. 1 whole egg. 3 teaspoons baking powder 144 cups milk. (Rumford). Sift all the ingredients together, add the milk, shortening, and lastly the egg well beaten. Pour into muffin tins heated and oiled, or iron stick pans heated and oiled. Bake in hot oven about twenty minutes. Mrs. T. T. Wettions. Raisin Bread 11% cups meal. 114 cups buttermilk. 11% cups flour. 11% teaspoons soda. | 34 cup molasses. 1 teaspoon salt. 1 cup raisins. 1 cup nut meats. 14 teaspoon each of nutmeg and spice. Large kitchen spoon melted lard. Sift dry ingredients together, then add milk, etc., steam in two coffee cans (pound size) for two and one-half hours allow- ing boiling water to come nearly to top of cans. Mrs. Epear J. Wicker. Southern Corn Bread 2 cups meal. 1 teaspoon baking powder. 1 tablespoon hot bacon grease. 4 teaspoon salt. Mix with cold water to a real soft or thin mixture, pour in a hot pan greased well with bacon fat, cook in a hot oven. Mrs. J. B. Martin. Corn Bread 34 cup corn meal. V4 teaspoon salt. 1 cup flour. 1 cup milk. 14 cup sugar. 1 egg. 3 teaspoons baking powder. 2 tablespoons melted butter

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