Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
American
Corn Muffins (No. 2)
From The Blue grass cook book, 1904
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- 1 pint of buttermilk
- ^ pint of white corn meal
- 1 teaspoon of soda
- ^ teaspoon of salt
- 1 egg
- 1 large kitchen spoon of rich cream
- 1 large kitchen spoon of cooked rice or grits
Method
Mash the hominy till very smooth.
Add salt, egg, and cream.
Mix buttermilk and soda and pour in mixture.
Beat the meal in last.
Don't make the batter too stiff.
Have muffin-rings hot and well greased.
Fill nearly full and bake in a hot, quick oven.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.
CORN MUFFINS (No. 2) 1 pint of buttermilk, ^ pint of white com meal, 1 teaspoon of soda, ^ teaspoon of salt, 1 egg, 1 large kitchen spoon of rich cream, 1 large kitchen spoon of cooked rice or grits. Mash the hominy till very smooth. Add salt, eggy and cream. Mix buttermilk and soda and pour in mixture. Beat the meal in last. Don't make the batter too stiff. Have muffin-rings hot and well greased. Fill nearly full and bake in a hot, quick oven. MARCELLUS'S CORN-MEAL BATTER CAKES 1 tablespoon lard, 1 pint com meal, f pint of sour milk, 9 THE BLUE GRASS COOK BOOK 1 small teaspoon soda in milk and stir till it foams, 1 egg, ^ teaspoon salt. Beat egg and pour milk over it and add meal. Then mix in the melted lard, 1 tablespoonful. Have griddle very hot and well greased and put on with spoon in small cakes and fry. EGG BREAD Pour a little boiling water over 1 quart of meal to scald it. Add a teaspoon of salt and stir in yolks of 3 eggs, 1 cup of milk, 1 tablespoon of lard, and butter melted. Add the well-beaten whites last. Bake in moderate oven till well done — nearly an hour. JOHNNIE CAKE 1 quart meal, 1 pint warm water, 1 teaspoon salt. Sift meal in a pan and add water and salt. Stir it until it is light, and then place on a new, clean board and place nearly upright before the fire. When brown, cut in squares, butter nicely, and serve hot. 10 BREADS KENTUCKY CORN DODGERS Favorite Dinner Bread Mrs. Simms Sift the best meal made from the white corn, any quantity desired. Salt to taste. Mix with cold water into stiff dough and form into round, long dodgers with the hands. Take the soft dough and form into shape by rolling between the hands, making the dodgers about 4 or 5 inches long and 1^ inches in diameter. Have a griddle hot, grease a little with lard, and put the dodgers on as you roll them. Put in oven and bake thoroughly, when they will be crisp and a rich brown. This bread does not rise. CORN DODGERS 1 pint of white corn meal
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