Miss Lee's Southern Corn Bread
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
Nutrition per serving
821Calories
17 gProtein
145 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein17 g
Carbohydrates145 g
Fiber6.4 g
Sugars8.3 g
Total Fat18 g
Saturated Fat9.5 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol44 mg
Sodium1695 mg
Potassium439 mg
Calcium425 mg
Iron8.4 mg
Magnesium70 mg
Phosphorus400 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.7 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.2 mg
Folate355 mcg
Choline40 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 34. The excerpt below is the record exactly as published.
Miss Lee's Southern Corn Bread 1 cup white cornmeal ^4 cup wheat flour 1 teaspoon baking powder V2 teaspoon salt 1 beaten egg V-2, cup milk 1 tablespoon melted butter
Cook this with the app: pantry check, scaling, and the assistant.