Kentucky Egg Corn Bread

Ingredients

• 2 pints cornmeal
• 3 cups buttermilk
• 1 or 2 eggs
• 1 teaspoon soda (scant)
• 1 teaspoon salt
• 1 tablespoon lard

Method

1. 1

   Mix well and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.

1 teaspoon soda (scant); add 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon butter and form to a soft dough with warm flour; knead well, let it rise, knead again, put in greased tins, let rise and bake about 1 hour, BROWN BREAD, 2 cups cornmeal. 1 cup graham flour. 1 cup milk. 1 teaspoon soda. 1 cup rye meal.. 1 cup molasses. 1 cup water. A little salt. Bake 2 hours in a covered tin. BROWN BREAD No. 2. 2 cups sweet milk. 4 cups cornmeal. 1 cup molasses. 2 teaspoon-s salt, scant. 2 cups sour milk. 2 cuids flour. ^ cup sugar. 2 teaspoons soda. Steam 3 hours, and bake ^ hour. BROWN BREAD No. 3. 8 cups sour milk. 1 teaspoon soda. 2 cups cornmeal. 1 cup graham flour. -| cup molasses. A little salt. Steam 3 hours and bake ^ hour. If the milk is very sour, use ^ sweet milk. BROWN BREAD No. 4. 1 cup sour milk. | cup wheat flour. 2 cups graham flour. 2 tablespoons brown sugar. 1 teaspoon salt. 1 large teaspoon soda. ^ cup molasses, scant. Steam 2| hours, and bake -| hour in a slow oven. BOSTON BROWN BREAD. Take 1 cup each of cornmeal, rye meal and graham meal; mix all 270 BREADS three together; mix in 1 cup molasses, 3 cups rich sour milk, 1 des- sertspoon soda, 1 teaspoon salt. Put it in a covered pail, leaving room for it to rise, set it in a kettle of cold water, putting a ring un- der the pail to keep it from burning; boil 4 hours, and do not once et the water stop boiling, and do not remove the cover till done. BOSTON BROWN BREAD No. 2. Take 2 cups cornmeal, and the same of either rye or graham flour; sift together with 1 teaspoon salt; add 1 cup molasses, f cup sour milk or cream, 1 teaspoon soda (dissolved in a little boiling water); mix all well and add 2^ cups cold water; pour into a well greased pan and steam 4 hours. It will look thin when ready to steam, but will come out all right. CORN BREAD. Warm 1 pint of milk, stir in enough cornmeal to make a thin batter, add ^ cup shortening, 3 eggs, 1 heaiaing teaspoon of baking powder; heat the tins it is to be baked in, and bake quickly. It is splendid, and bakes promptly. As a rule corn bread requires a longer time to bake than either graham or wheat bread. CORN BREAD No. 2. Mix ^ cup cornmeal with 1 cup white flour, and add 1 teaspoon salt. Beat together till light, 1 egg and 2 tablespoons sugar; add 3 tablesjioons melted butter, and | cup sweet milk; then stir in the above flour mixture, beat smooth and add 2 teaspoons baking pow- der. Put into greased pans, and bake ^ hour in a moderately quick oven. STEAMED CORN BREAD. Take 2 cups sour milk, 2 cups cornmeal, ^ cup white flour, 4 tablespoons molasses, 2 teaspoons soda, a little salt; steam 1^ hours, and bake ^ hour. WHITE CORN BREAD (Southern). 2 cups white cornmeal, 1 teaspoon salt. 1 cup white flour. 1 teaspoon sugar. 1 tablespoon baking powder. Butter size of an egg. Use milk or water to make a soft dough; bake in a loaf, or if preferred, in shallow baking-tins. KENTUCKY EGG CORN BREAD. Take 2 pints cornmeal, 3 cups buttermilk, 1 or 2 eggs, 1 tea- spoon soda (scant), 1 teaspoon salt, 1 tablespoon lard

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