Corn Bread, Raised

Ingredients

• one pint of milk
• one and one-half cups of Indian meal
• half-cup of wheat flour
• two eggs
• one table-spoonful of butter
• one table-spoonful of white sugar
• salt-spoonful of salt
• half yeast cake

Method

1. 1

   Pour scalding milk over meal, let it stand, then stir in dissolved yeast, sugar, and flour.

2. 2

   Let rise, then add melted butter, salt, and beaten eggs.

3. 3

   Bake after rising.

Nutrition per serving

Estimated from matched ingredients across 2 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.

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, two teaspoonfuls of baking-powder, one scant teaspoonful of salt. Mix as directed in preceding recipe and bake in a loaf. In this, and all sorts of corn bread, grease the mould carefully with lard or dripping. Butter is more likely to allow the bread to stick fast and burn. This bread, too, may be baked in small pans. If baked in a loaf, the knife should be held upright in cutting it. Corn Batter Bread. — Sift the corn meal, and to a teacupful of it allow twice the quantity of sweet milk — namely, one pint. Beat up two eggs very light (one egg will do at scarce seasons), add half a teaspoonful of salt, and to this beaten egg add the meal and milk gradually until ev- erything is well blended. Pour the batter into a baking-dish of suitable size, place it in a well-heated oven, and in about a half-hour it will be ready for table. Corn Bread, Raised. — One pint of milk, made very hot; one and one- half cups of Indian meal ; half-cup of wheat flour; two eggs, well beaten; one table-spoonful each of butter and white sugar ; salt - spoonful of salt ; half yeast cake, dissolved in warm water. Put the meal in a bowl, pour the scalding milk upon it, and let it stand. When cool, stir in the melted yeast cake, the sugar, and the flour, and set aside to rise. At the end of five or six hours stir in the melted butter, the salt, and the beaten eggs. Beat thoroughly, turn into muffin- pans or a large, shallow tin, and let the bread rise in a warm place for fifteen or twenty minutes before put- ting into the oven. Bake about twenty minutes and eat hot. Corn and Rice Bread. — Three eggs, whipped light; two cups of milk, two scant cups of Indian meal, one cup of cold, boiled rice, one table- spoonful of butte

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