Egg Corn Bread
From Cook book (Methodist church, Garland NC, 1950), 1950
Makes 6 large or 8 small muffins.
Presented as published in 1950. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 7. The excerpt below is the record exactly as published.
EGG CORN BREAD 1 cup corn meal 2 teaspoons sugar l/4 cup flour 1/8 teaspoon soda 1 teaspoon baking powder 1 egg 1 teaspoon salt 1 cup buttermilk 2 tablespoons cooking fat
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