Countryman’s Corn Bread

Ingredients

• I CUP CORN MEAL
• 34 TEASPOON SALT
• I CUP WHEAT FLOUR
• I CUP SOUR MILK OR BUTTERMILK
• I TEASPOON CREAM OF TARTAR
• 2 EGGS WELL BEATEN
• 14 TEASPOON SODA
• 2 TABLESPOONS BROWN SUGAR
• 3 TABLESPOONS MELTED SHORTENING

Method

1. 1

   Beat the eggs.

2. 2

   Add sour milk or buttermilk.

3. 3

   Sift the wheat flour, measure, add all other dry ingredients and sift into the liquid.

4. 4

   Add melted shortening, mix all together and beat for a second or two.

5. 5

   Pour into a greased 8 x 8 inch pan, or a pan 1½ inches deep and bake about 20 minutes at 425°.

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 11. The excerpt below is the record exactly as published.

4 TABLESPOONS MELTED SHORTENING Beat the egg, add buttermilk, sweetening and shortening. Sift the Muffin Meal, measure, add soda, baking powder and salt and sift into the liquid. Mix up quickly, stirring only enough to dampen the meal. Cook on greased hot griddle until golden brown and serve with Vermont maple syrup or honey. Quick Breads, Steamed Breads & Doughnuts Countryman’s Corn Bread (With sour milk or buttermilk) I CUP CORN MEAL 34 TEASPOON SALT I CUP WHEAT FLOUR I CUP SOUR MILK OR BUTTERMILK I TEASPOON CREAM OF TARTAR 2 EGGS WELL BEATEN 14 TEASPOON SODA 3 TABLESPOONS MELTED SHORTEN- 2 TABLESPOONS BROWN SUGAR

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