Corn Gems

Ingredients

• 2 EGGS, SEPARATED
• I CUP CORN MEAL
• I CUP BUTTERMILK
• 14 TEASPOON SODA
• 3 TABLESPOONS SHORTENING
• I TEASPOON BAKING POWDER
• 4 CUP BUCKWHEAT OR WHEAT
• I TEASPOON SALT

Method

1. 1

   Beat the egg yolks with a spoon.

2. 2

   Add buttermilk and shortening and stir again.

3. 3

   Sift the buckwheat, wheat or rye, measure, add corn meal, soda, baking powder and salt and sift into the liquid.

4. 4

   Stir as little as possible to dampen the flour.

5. 5

   Fold in beaten egg whites and pour into warm gem pans.

6. 6

   Bake at 425° about 20 minutes.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 14. The excerpt below is the record exactly as published.

Corn Gems 2 EGGS, SEPARATED I CUP CORN MEAL I CUP BUTTERMILK 14 TEASPOON SODA 3 TABLESPOONS SHORTENING I TEASPOON BAKING POWDER 4 CUP BUCKWHEAT OR WHEAT I TEASPOON SALT

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