Corn Bread
From The Monmouth Baptist ladies' cook book, 1907
Serves 8
Presented as published in 1907. 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
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 57. The excerpt below is the record exactly as published.
CORN BREAD. Miss M. A. Kinkead. One pint of sour milk, one of meal, one of flour, two eggs, one teaspoon of soda in a little milk, one tablespoon of lard, one of butter, two tablespoons of sugar, one teaspoon of salt. Stir thoroughly. Bake in a hot oven. CORN BREAD. Miss Mabel Pillsbury. One cup of corn meal, one-half cup of flour, one egg, one cup of sour milk, two tablespoons of sweet cream or piece of butter, two tablespoons of sugar, and one- half teaspoon of soda. CORN BREAD. Mrs. A. H. Dean. One cup of sugar, two eggs, one cup of sweet milk, three teaspoons of baking powder, three-fourths cup of corn meal, one pint of flour
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