Custard Corn Cake

Ingredients

• Corn meal, 1/2 cup
• Eggs, 2
• Flour, 1/2 cup
• Sour milk, 1 cup
• Sugar, 1/2 cup
• Soda, 1 rounding teaspoon
• Salt, 1 teaspoon
• Butter, 2 tablespoons
• Sweet milk, 1 cup

Method

1. 1

   Mix and sift dry ingredients, add well beaten eggs and sour milk in which soda has been dissolved.

2. 2

   Put butter in pan in which cake is to be baked and let it melt in the oven.

3. 3

   Pour in cake batter and lastly pour into the centre of the cake the sweet milk, without mixing in either butter or milk.

4. 4

   Bake at once.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 9. The excerpt below is the record exactly as published.

Cornmeal, 1/2 cup. Sugar, 1 teaspoon. Stewed pumpkin, 1 cup. Melted butter, 2 tablespoons. Salt, 1 teaspoon. Flour, 1 tablespoon. Egg, 1. Baking powder, 2 teaspoons. Mix ingredients in order given, beat all to a smooth batter and bake in greased bread tin for 30 minutes in moderate oven. BREAD AND MUFFINS. 23 RAISED CORNMEAL BREAD. Cornmeal, i/2 cup. Salt, 2 teaspoons. Boiling water, 1 pint. Yeast cake, y2. Lard or butter, 1 tablespoon. Warm water, y2 cup. Molasses, y2 cup. Flour. Into a bread mixer put the corn meal and slowly pour over it the boiling water, stirring all the time. When smooth, add the lard or butter, molasses and salt. Stir well and let cool. When lukewarm dissolve the yeast in the warm water and add it to mix- ture with enough bread flour to make a stiff dough. Knead well and set to rise where it is warm. Next morning knead again and put in bread pans to rise and bake. Egleston Square. SANDWICH BREAD. Brown sugar, y± cup. Whole wheat flour, 2 cups. Egg, 1. Baking powder, 2 teaspoons. Milk, y2 cup. Salt, y2 teaspoon. Hickory nuts, y2 cup. Beat egg, add sugar and beat again. Measure flour after sift- ing. Add flour sifted with baking powder and salt, alternately with the milk. Chop nuts and beat in last. Pour into buttered bread tin and let stand 20 minutes. Brush over with melted butter and bake in a moderate oven. CARAWAY BREAD. Sugar, 2 tablespoons. Yeast cake, 1. Butter, 2 tablespoons. Lukewarm water, y2 cup. Salt, 1 teaspoon. Caraway seeds, 2 tablespoons. Milk, 2 cups. Rye flour, 6 cups. Entire wheat flour, V/2 cups. Over the butter, sugar and salt in a deep bowl pour the milk, scalded. When mixture is lukewarm add the yeast cake, dissolved in the lukewarm water, the caraway seeds and the rye flour. Mix well and turn out on floured board. Knead in the entire \\hr.it flour. Return to bowl and let rise until it is double in bulk. Again knead slightly, shape into loaves and put in buttered bread pans. Cover, let rise again and bake in medium <>ven. 24 BREAD AND MUFFINS. PHYSICAL CULTURE LOAF. Brown sugar, 1 cup. Salt, 1 saltspoon. Butter, 1 tablespoon. Graham flour, 2 cups. Sour milk, % cup. Dates, 1 pound. Soda, 1 teaspoon. Walnuts, 14 pound. Cream butter and sugar, dissolve soda in a little warm water, add to milk, then add milk to butter and sugar, stir in flour and lastly dates pitted and chopped and walnuts chopped. Bake in a slow oven l^ hours. Let stand 24 hours before cutting. New York Girl. CUSTARD CORN CAKE. Corn meal, y2 cup. Eggs, 2. Flour, y2 cup. Sour milk, 1 cup. Sugar, 1/2 cup. Soda, 1 rounding teaspoon. Salt, 1 teaspoon. Butter, 2 tablespoons. Sweet milk, 1 cup

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