Light Corn Bread

Ingredients

• 3 level cups yellow corn meal
• 1 level cup flour
• 8 level teaspoons Blue Ribbon baking powder
• 1 level tablespoon sugar
• 1 level teaspoon salt
• 1 cup lard
• cold water to make stiff batter

Method

1. 1

   Mix together the meal, flour, baking powder, salt and sugar.

2. 2

   Work in the lard.

3. 3

   Add enough cold water or milk to make a stiff batter.

4. 4

   Grease the baking pan, put batter in and bake for 40 minutes.

Nutrition per serving

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 79. The excerpt below is the record exactly as published.

1 level teaspoon salt, 2 level tablespoons Blue Ribbon baking powder, 2 teaspoons sugar, 3 tablespoons lard. Rub in the lard dry, or melt and add last. If you have none, do without. Make a smooth batter with cold water, thin enough to pour. Stir well, to smooth out lumps. Get frying-pan quite hot and grease. Pan must be hot enough to make batter sizzle as it touches. Pour enough batter in pan, to within half an inch of the edge. When cake is full of bubbles and edges have stiffened, shuffle pan to make sure cake is free below and stiff enough to flip. Thenhold pan slanting in front of and away from you, go through the preliminary motion of flapping once or twice to get the swing, then flip boldly so cake will turn a somersault in the air and come into the pan bottom side up. Beginners usually lack the nerve to toss high enough. Grease pan, and stir batter each time before pouring. If preferred, make cakes smaller, put several in pan, but not close enough to touch, and turn with a knife. This may not be quite equal to what mother used to make, but it fills a long-felt want when a quick meal is demanded. Light Corn Bread —3 level cups yellow corn meal, 1 level cup flour, 8 level teaspoons Blue Ribbon baking powder, 1 level tablespoon sugar, 1 level teaspoon saJt, 1 cup lard, cold water to make stiff batter

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