Healthful Corn Bread

Name: Healthful Corn Bread
Yield: 8 servings
Ingredients: one quart of corn-meal; a pinch of salt; one rounding teaspoonful of soda; one-half of a teacupful of flour; two or three eggs; some sour milk, enough to make a batter

From The national course in home economics, 1917

Serves 8

Mrs. Lina Hunter

Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 106. The excerpt below is the record exactly as published.

HEALTHFUL CORN BREAD. To one quart of corn-meal add a pinch of salt, one rounding teaspoon- ful of soda, one-half of a teacupful of flour, two or three eggs and some sour milk, enough to make a batter

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