Corn Bread

Ingredients

• Two cups of sifted meal
• % cup of flour
• 2 cups sour cream or buttermilk
• 14 cup of sugar or molasses
• 2 well-beaten eggs
• 2 tablespoons melted butter
• 1 teaspoon salt

Method

1. 1

   Sift flour and meal together, gradually add the milk, then butter, molasses, salt, the beaten eggs, and 1 teaspoon soda dissolved in a little milk.

2. 2

   Pour in a greased pan and bake a chestnut brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 70. The excerpt below is the record exactly as published.

1 teaspoon salt, 3 eggs. Scald meal with a little boiling water, add salt, beaten yolks, milk, butter melted, frothed whites. Put bread in a greased pan and bake in a slow oven. Oracklin Bread. One quart of commeal, ^ pint cracklins, mashed fine, % tea- spoon salt, mix with fresh buttermilk or lukewarm water. Bake in pan in hot oven or make in oval cakes and bake on a greased griddle. Com Muflbis. One pint of cprnmeal, 1 teacup buttermilk, 1 light tablespoon lard, 1 tablespoon sifted flour, 1 beaten egg, 1 teaspoon salt, % tea- spoon soda. Beat yolks light, add milk, reserving some to dissolve soda, meal, lard, then soda and stiffly beaten white. Bake in hot greased muffin rings or in pan. Flour may be substituted for meal and prepared in same way. Spoon Bread. Have one pint of mush tolerably soft and add to it 2 well^beaten eggs, lump of butter size of a walnut and 1 teacup of sweet milk, 1 teaspoon of salt ; add more milk if the batter is not thin enough ; cook about 2 hours. Orits Cakes. Have one pint of cold grits, add to it 2 well-beaten eggs, 1 table- spoon of butter, 1^ tablespoons of sifted flour, 1 pint of sweet milk, salt to taste ; add whites last and bake on a hot griddle. Com Bread. One pint of meal sifted, 1 tablespoon of melted butter, 1 teaspoon of salt, 1 teaspoon of soda, 1 pint of buttermilk. Beat 3 eggs light and add them to meal. Stir well, then put in butter and salt, add buttermilk with soda dissolved in it. Mix and bake quickly. Breakfast Buns. Two coffee cups of flour, % cup of cornmeal, a small half cup of melted butter, % cup sugar, 2 well-beaten eggs, 1 cup of sweet milk, 3 teaspoons of baking powder. Bake in muffin rings in hot oven 20 minutes. Bice Bread. One coffee cup of cold boiled rice, butter the size of an egg, 1 pint of cream or milk, 2 eggs beaten separately, 1 handful of meal, 1 teaspoon of salt. Cook in a quick oven. 118 KENTUCKY RECEIPT BOOK. Commeal Fritters. One pint sour cream, 3 eggs, 1 tablespoon molasses or sugar, 1 teaspoon salt, 1 handful flour, enough cornmeal for a stiflf batter, 1 teaspoon soda dissolved in a little warm water. Fry on a griddle. Eye flour may be substituted for cornmeal. Com Dodgers/. One pint of cornmeal, 1 teaspoon cold lard, 1 teaspoon salt, mix with water and sweet milk in equal proportion. Make into dodgers, cook on dry skillet until a chestnut brown. Sally Lunn Com Bread. One pint cornmeal sifted fine, 3 eggs, 1 tablespoon melted but- ter, 1 pint sour cream or buttermilk, 1 teaspoon salt, 1 teaspoon soda. Add beaten eggs to meal, then butter and salt, milk with soda dissolved in it. Stir rapidly, pour in hot greased pan and bake in hot oven about 20 minutes. Thin Com Cakes. One cup of yellow cornmeal, 1 tablespoon butter, 14 teaspoon salt, 1^ cups boiling water, 1 teaspoon sugar. Pour the boiling water on meal, sugar and salt, beat thoroughly, then add butter ; mix wdU. Spread thin on buttered tin sheets, bake slowly about 20 minutes; butter while hot. Commeal MufSns. One cup of flour, 1 cup of commeal, 2 tablespoons sugar,, sour milk to make a thick batter, mix at night. In the morning, add 2 tablespoons melted butter and 1 teaspoon soda. Bake in hot greased muffin rings. Pancakes. One-half pound of flour, 1 heaping teaspoon of baking powder, 2 heaping teaspoons of sugar. Mix together and add ^ teaspoon of salt and enough cold milk to make a stiff batter, and 1 egg without beating. Sweet Potato Bread. Boil 2 large sweet potatoes until soft, while hot mash them and add a lump of butter. Work into this, finely sifted cornmeal until tolerably stiff; then add enough water to make a soft dough. Let this rise 3 hours or longer, and bake in a loaf or pones. Griddle Cakes. Take 2 coffee cups of flour, 1% coffee cups of sweet milk, 2 eggs, 1 teaspoon of salt, 1 heaping teaspoon of baking powder. Beat the eggs together very lightly ; add y^ of the milk, then the flour, then the rest of milk, flour, baking powder and salt. Beat all imtil very light and bake on a hot, greased griddle. KENTUCKY RECEIPT BOOK. 119 Oommeal Puffs. Boil 1 pint of new inilk, and stir into it 4 tablespoons of Indian meal, 2 tablespoons of powdered sugar and % teaspoon of nutmeg. Let it boil 5 minutes, stir continuously, then remove from fire, and set aside to cool. Add 3 well-beaten eggs, mix and pour into butter- ed cups, fill % full. Bake in moderate oven 30 minutes. Serve with lemon sauce. Oommeal Cakes. One pint of cornmeal, ^ pint sour cream or buttermilk, 1 cup sweet milk, 1 tablespoon of sifted flour, 1 egg, 1 scant tablespoon of lard, 1 teaspoon salt, % teaspoon of soda. Mix well, and bake on a greased soapstone griddle. Virginia Ash Cake. Moisten cornmeal with cold water to make a soft dough, add salt. Mold into oval cakes 2 inches thick. Place on hearth, cover with wood ashes, and bake % of an hour. "Wipe bread when ready to serve. This- bread is considered excellent for dyspeptics with an acid stomach. Bread Cakes. One pint of stale bread crumbs, % pint of flour, 1 dessertspoon butter and lard mixed, 2 well-beaten eggs, 1 teaspoon of salt. Pour 1 pint sweet milk over bread crumbs, let soak 1 hour, add yolks and flour alternately ; stir in butter, lard and salt. If too stiff add a little more milk, if not stifi^ enough some flour ; then stir in lightly the bak- ing powder and the white of eggs. Cook on a hot griddle. Cornmeal MufBns. One pint of cornmeal, 2-3 pint of buttermilk, 1 dessertspoon of lard, 1 teaspoon of salt, 1 well-beaten egg, 1 teaspoon of soda. Dis- solve soda in the milk, add lard to meal, with the salt and well-beaten egg, then the milk, beat hard. Bake quickly in hot greased rings. Cornmeal Mush Batter Cakes. One pint of cornmeal mush, 2 tablespoons of flour, 1 teaspoon of baking powder, 2 well-beaten eggs, 1 teaspoon salt. Beat yolks very light, stir in the mush ; then flour ; beat hard ; add salt and the white beaten to a froth. Lastly baking powder ; cook on a hot, well-greased griddle. Com Bread. Two cups of sifted meal, ^/^ cup of flour, 2 cups sour cream or buttermilk, 14 cup of sugar or molasses

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