Corn Rolls

Ingredients

• 8 ounces white corn meal
• 2 ounces butter or lard
• 1 pint boiling water
• 1.5 cups cold milk
• 4 ounces flour
• 1 tablespoon sugar
• 2 eggs
• 1 teaspoon baking powder
• Salt

Method

1. 1

   Sift the meal into a pan, place the butter or lard in the middle and pour in the boiling water and mix up.

2. 2

   Throw in the salt and sugar.

3. 3

   Add cold milk and flour, then the eggs and powder and beat up with the egg whisk.

4. 4

   The mixture is thin like batter cakes.

5. 5

   Make deep gem pans hot without greasing them, so that they hiss when the batter is poured in.

6. 6

   Bake about 15 or 20 minutes.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 91. The excerpt below is the record exactly as published.

Corn Rolls. -1 CUpL The bakery name for them. Also known as corn gems and muffins. They are in demand like cream rolls and gra- ham with coffee or milk. 8 ounces white corn meal — IJ cups, 2 ounces butter or lard — large egg size. ^ pint boiling water- 1^ cups cold milk. 4 ounces flour — 1 cup. 1 tablespoon sugar. 2 eggs. Salt. 1 teaspoon baking powder

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