Grandmother's Corn Bread

Ingredients

• 1% cups of milk
• 1 cup sifted yellow corn-meal
• 1 tablespoonful melted butter
• 1 teaspoonful of sugar
• 1 teaspoonful of baking-powder
• 2 eggs
• 1/2 teaspoonful of salt

Method

1. 1

   Scald the milk and pour over corn-meal.

2. 2

   Cool, then mix with butter, salt, baking powder, sugar, and yolks of eggs.

3. 3

   Fold in beaten egg whites.

4. 4

   Bake in a buttered tin for about 30 minutes.

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 11. The excerpt below is the record exactly as published.

Grandmother's Corn Bread 1% cups of milk. 1 cup sifted yellow corn-meal. 44 A LITTLE COOK BOOK 1 tablespoonful melted butter. 1 teaspoonful sugar. 1 teaspoonful baking-powder. 2 eggs. % teaspoonful of salt. Scald the milk — that is, let it boil up just once — and pour it over the corn-meal. Let this cool while you are separating and beating the eggs ; let these wait while you mix the corn- meal, the butter, salt, baking-powder, and sugar, and then the yolks ; add the whites last, very lightly. Bake in a buttered biscuit-tin in a hot oven for about half an hour. Because grandmother's corn bread was a little old-fashioned, Margaret's Other Aunt put in another recipe, which made a corn bread quite like cake, and most delicious. Perfect Corn Bread 1 large cup of yellow corn-meal. 1 small cup of flour. 1/2 cup of sugar. 2 eggs. 2 teaspoonfuls of baking-powder. S tablespoon fuls of butter. 1 teaspoonful of salt. FOR A LITTLE GIRL 45 Flour to a thin batter. Mix the sugar and butter and rub to a cream ; add the yolks of the eggs, well beaten, and then half a cup of milk ; then put in the baking-pow- der mixed in the flour and the salt, and then part of the corn-meal, and a little more milk ; next fold in the beaten whites of the eggs, and if it still is not like " a thin batter," put in a little more milk. Then bake in a buttered biscuit- tin till brown, cut in squares and serve hot. This is particularly good eaten with hot maple syrup. Popovers Put the muffin-tins or iron gem-pans in the oven to get very hot, while you mix these pop- overs. 2 eggs. 2 cups of milk. 2 cups of flour. 1 small teaspoonful of salt. Beat the eggs very light without separating them. Pour the milk in and beat again. Sift the salt and flour together, pour over the eggs and milk into it, and beat quickly with a spoon till it is foamy. Strain through a wire sieve, and take the hot pans out of the oven and fill each one-half full; bake just twenty-five minutes. 46 A LITTLE COOK BOOK Cooking-school Muffins 2 cups sifted flour. 2 teaspoonfuls baking-powder. Y2 teaspoonful of salt. 1 cup of milk. 2 eggs. 1 large teaspoonful of melted butter. Mix the flour, salt, and baking-powder, and sift. Beat the yolks of the eggs, put in the butter with them and the milk, then the flour, and last the stiff whites of the eggs. Have the muffin-tins hot, pour in the batter, and bake fif- teen or twenty minutes. These must be eaten at once or they will fall. There was one little recipe in Margaret's book which she thought must be meant for the smallest girl who ever tried to cook, it was so easy. But the little muffins were good enough for grown people to like. This was it : Barneys 4 cups of whole wheat flour. 3 teaspoonfuls of baking-powder. 1 teaspoonful of salt. FOR A LITTLE GIRL 47 Enough witer to make it seem like cake batter. Drop with a spoon into hot buttered muffin- pans, and bake in a hot oven about fifteen min- utes. Bridget had to show Margaret what was meant by a " cake batter," but after she had seen once just how thick that was, she could always tell in a minute when she had put in water enough. Griddle-cakes 2 eggs. 1 cup of milk. IV2 cups flour. 2 teaspoonfuls of baking-powder. 1/2 teaspoonful of salt. Put the eggs in a bowl without separating them, and beat them with a spoon till light. Put in the milk, then the flour mixed with the salt, and last the baking-powder all alone. Bake on a hot, buttered griddle. This seems a queer rule, but it makes delicious cakes, especially if eaten with sugar and thick cream. Flannel Cakes 1 tablespoonful of butter. 1 tablespoonful of sugar. 48 A LITTLE COOK BOOK 2 eggs. 2 cupfuls of flour. 1 teaspoonful of baking-powder

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