Corn Bread (Superior)

Name: Corn Bread (Superior)
Ingredients: 1 pint corn meal; 1 pint flour; 3 tablespoonfuls sugar; 2 heaped tablespoonfuls butter; 3 teaspoonfuls baking powder; 1 teaspoonful salt; 2 eggs; 1 pint (or more) milk

From Camp cookery (Kephart), 1910

Can also be made into muffins.

Presented as published in 1910. 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

Nutrition per serving

2524Calories

66 gProtein

507 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories2524 kcal

Protein66 g

Carbohydrates507 g

Fiber12 g

Sugars66 g

Total Fat47 g

Saturated Fat9.8 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol121 mg

Sodium3959 mg

Potassium1527 mg

Calcium1445 mg

Iron19 mg

Magnesium230 mg

Phosphorus1371 mg

Zinc6 mg

Copper0.6 mg

Manganese2.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A190 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B122.6 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)21 mg

Folate495 mcg

Choline114 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 54. The excerpt below is the record exactly as published.

Corn Bread (Superior). — 1 pint corn meal, 1 pint flour, 3 tablespoon fuls sugar, 2 heaped tablespoonfuls butter, 3 teaspoonfuls baking powder, 1 teaspoonful salt, 2 eggs, 1 pint (or more) milk

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