Corn Bread, or Johnny Cake

Ingredients

• 1 egg
• 1 cup corn meal
• ½ cup flour
• ½ cup sugar
• 1 teaspoon of baking powder
• 1 level teaspoon of soda sifted with the flour
• A pinch of salt
• ½ cup of sour cream
• ½ cup sour milk
• a heaping tablespoon melted butter

Method

1. 1

   This can be made with sweet milk and 2 teaspoons of baking powder, but it is not so nice.

2. 2

   Less sugar if so preferred.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 3. The excerpt below is the record exactly as published.

cup flour, and! thin with milk till right consistency — quite thin. When ready to cook, add not quite a teaspoon of baking powder. Very quick fire. Turn cakes just -when bubbles begin to form. CREAM BISCUIT— Mrs. Daniel Bradford. 2 cups of flour, % cup of sweet cream, 2 teaspoons of baking po-w- der sifted with the flour; salt, a little milk to make soft dough to roll out. DROP BISCUIT.— Mrs. W. F. Jones. 1 qt. of flour sifted with 3 heaping teaspoons baking powder, and 1 teaspoon of salt. Rub in a piece of butter the size of an egg, and then stir in 1 pint of sweet milk. Drop from a spoon on buttered tins, and bake in a quick oven. BAKING POWDER BISCUIT.— Mrsi. W. F. Jones. Sift 3 heaping teaspoons baking powder and a little salt with 1 qt. of flour, and rub in % cup of butter. Then wet with milk sufficient to roll. Cut in small biscuit, brush with melted butter, and bake in a ^uick oven. BREAD 13- LIGHT BUNS^Mrs. Robt. H. Menzies. 1 lb. flour, 2 oz. butter, 2 oz. sugar, % lb. currants or raisins, % pint milk, 1 egg, 1 teaspoon baking powder. Rub the flour and baking pow- tJer together through a hair sieve; work the butter into the flour; add sugar and currants. Mix all these ingredients well together; make a hole in tke middle of the flour and pour in the milk mixed with the egg which should be well beaten; mix quickly and set the dough with a fork on baking tins and bake the buns from fifteen to twenty min- utes. SOUTHERN BEATEN BISCUIT— Mrs. R. B. Sanchez. 1 pt. flour, 1 tablespoon lard, 1 teaspon salt, mix lard and salt thor- oughly with flour add water enough to make very stiff dough — beat with hammer or knead till idough is smtKjth and snaps — about twenty minutes — roll about % inch thick, cut and prick with fork, bake in quick oven. BRAN BISCUITS— Mrs. A. F. Fechteler, Wash., D. C. 2 cups bran, 1 cup flour, 1 small teaspoon soda sifted with flour, pinch of salt, tablespoon New Orleans molasses, milk enough to make a batter, add an egg if desired. Bake in a gem pan. SALLY LUNN.— Mrs. Daniel Bradford. 1 qt. of flour and 2 teaspoons of baking powder well mixed, 3 large spoons of sugar put in the flour, salt,' % cup of cream, or butter size ot an egg, 2 cups of milk, 2 eggs not beaten. All stirred together. This makes 2 cards. POPOVERS. — Mrs. J. E. Alexander. Beat 2 eggs just enough to mix, add 1 cup mSlk and 2 level cups flour; beat 5 minutes; add 1 teaspoon salt and another cup of milk; beat 10 minutes more and bake in quick oven. FAVORITES.— Mrs. E. B. Mahon. 1% cups of milk, 1 cup of flour, 1 teaspoon of buttei, 2 eggs beaten separately; melt the butter and put in to the mlilk and beaten yolks, a pinch of salt, whites well beaten put in last. Bake %' hour in gem pans. CORN BREAD, OR JOHNNY CAKE.— Mrs. W. F. Jones. 1 egg, 1 cup corn meal, V2 cup flour, % cup sugar, 1 teaspoon of baking powder, and 1 level teaspoon of soda sifted "with the flour. A pinch of salt, % cup of sour cream, and % cup sour milk. If you have no sour cream use 1 cup of sour mdlk and a heaping tablespoon m:elted butter. This can be made with sweet milk and 2 teaspoons of baking powder, but it is not so nice. Less sugar if so preferred. 14 BREAD CORN BREAD — Mrs. Porcella. 3 eggs, 3 tablespoors tutter, 2 cups buttermilk, a little salt, 1 tea- spoon sugar, corn mfeal enough to make a thin batter. KENTUCKY SPOON BREAD— Mrs. Chas. Christensen. 1 cup corn meal, 2 cups cold boiled rice, 1 tablespoon 'butter, a little salt. Wet the corn meal with hot water and stir until the consistency of mush, add the rice etc., and let stand over night or during the day as thg case may ibe. Add two eggs and enough sweet milk to make a thin batter. Add one teaspoon of baking powder and bake thirty min- utes in a medium oven. Put little bits of butter Over tie top when almost done. Serve with a spoon. SOUTHERN CORN BREAD— Mrs. R. B. Sanchez. 2 cups cooked rice or small hominy, 1 qt. milk, % cup white corn meal, 1% teaspoon salt, 1 slice butter 1 in. thick, 3 eggs. Scald rice or hominy in % of the milk, and pour over dry corn meal, (butter and salt. Add eggs well beaten and remainder of milk and if necessary add more milk, as the batter must be very thin. Bake immediately in quick oven. COSMOS CLUB EGG BREAD— Mrs. Wm. B. Bradford. 1 cup white corn meal, 1 tablespon of butter, 1 teaspoon salt. Stir meal, in boiling water until thickness of mush. Let stand over night, then add 4 eggs, 2 tablespoons of flour, 1 cup milk. When ready to bake add 2 tablespoons baking powder, bake brown in small egg pans. GRAHAM GEMS— Miss H. Pregge. 1 cup of sweet milk, 1 egg, tablespoon sugar, a little salt, 3 tea- spoons of baking powder, and graham flour sufficient for a thin batter. DATE GEMS— Mrs. W. F. Jones. 2 eggs, 1 cup milk, % cup finely chopped dates, 1% cups whole wheat flour, 1 tablespoon (butter melted), 1 teaspoon baking powder. If sour milk is used 1 level teaspoon of soda should be sifted with the flour and a small teaspoon baking powder. HUCKLEBERRY GEMS— Mrs. H. A. Moore. Va cup of sugar, 1 tablespoon of butter, 1 egg well beaten, scant i^ cup of milk, 1 rounding cup of flour before sifting, 1 heaping teaspoon baking powder. Pinch of salt, 1 cup of fresh huckleberries or black- berries which you have sprinkled with flour and which must be stirred in lightly. Bake % hour in gem' tins. BROWNIES— Mrs. H. A, Moore. 1 cup sour milk

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