Corn Bread, Indian Bread or Johnny Cake
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. Frank Ferguson, Franklin, IL.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 50. The excerpt below is the record exactly as published.
CORN BREAD, INDIAN BREAD OR JOHNNY CAKE.— To 2 cups cornmeal add 1 cup flour, J/^ cup sugar, 1 teaspoon soda. Sift these ingredients well, then add ^ cup melted lard and enough buttermilk or sour milk to make a batter, as for griddle cakcf. Pour into well-greased pan ab.out ^ inch deep, and bake 15 min- utes.— Mrs. Frank Ferguson, Franklin, 111. VARIATION I.— Sift together 1 cup white flour and 2 tea- spoons of baking powder, add 1 cup of cornmeal, 1 tablespoon of shortening and 2 beaten eggs; mix to a batter with 1 cup milk and add a pinch of salt and a tablespoon of sugar. Beat and turn into a buttered tin. Bake in a moderate oven. — Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. CORN BREAD. — Dissolve 1 teaspoon of soda in 1 cup sour milk; add ^ cup sugar, 2 eggs, beaten, J4 cup melted lard,
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