Corn Bread (No. 1)

Ingredients

• one cup of corn meal
• one cup of wheat flour
• half-cup of white sugar
• two table-spoonfuls of butter
• two eggs
• one cup of milk
• two small tea-spoonfuls of baking-powder
• one salt-spoonful of salt

Method

1. 1

   Rub butter and sugar together, add beaten eggs, milk, then corn meal and flour sifted with salt and baking powder.

2. 2

   This makes two small loaves or about a dozen muffins.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 35. The excerpt below is the record exactly as published.

Corn Bread (No. 1). — One cup each of corn meal (white or yellow) and of wheat flour, half-cup of white sugar, two table-spoonfuls of butter, two eggs, one cup of milk, two small tea- spoonfuls of baking-powder, one salt- spoonful of salt. Rub butter and sugar together, add the beaten eggs, the milk, and last the corn meal and flour, with which have been sifted the salt and baking-powder. This quan- tity will make two small loaves, or about a dozen muffins, and will be liked by all who care for a rather sweet corn bread. It is very good if Corn Bread BREAD, ETC Graham Bread a cup of cream is used in place of the milk. In that case the butter is omitted and only one egg used. Corn Bread (No. 2). — Three eggs, one full pint of milk, one table-spoon- ful of melted butter, one table-spoon- ful of sugar, two cups of white corn meal, one cup of wheat flour

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