Raised Corn Bread
From The national course in home economics, 1917
Serves 3
M. J. Corliss
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.
RAISED CORN BREAD. Add to a quart of buttermilk one-half of a cup of yeast; set in a 4VBxm. place over night. In the morning add one pint of dry bread- crumbs, one-half of a cupful of sugar, two eggs, a teaspoonful of soda. 140 BREAD, BISCUIT, MUFFINS, WAFFLES, ETC. salt, and corn-meal enough to make a moderately stiff batter and stir well Instead of baking steam this loaf, having for the purpose a tin pudding- form or bucket, with a close-fitting lid. Into this (well buttered) pour the batter in the morning. After standing an hour or two, and when perfectly light, place the bucket in a pot of boiling water, and steam It one and one- half or two hours. This will make a nice, light brown loaf. M. J. Corliss. STEAMED CORN BREAD. Two and one-half cupfuls of sour milk, two cupfuls of corn-meal, one cupful of flour, two tablespoonfuls of sugar, one tablespoonful of soda, one tablespoonful of salt, two eggs. Put In cake-pan with a tube in center; steam three hours, closely covered, then put in oven to brown a little. Set pan ii: cold water a few minutes and It will turn out nicely. G. D. BAKING POWDER BISCUITS. One quart of flour, three tablespoonfuls of best baking-powder, a tea- spoonful of salt, one tablespoonful of sugar, one large spoon of butter and one- half of a pint of sweet milk. Mrs. O. J. Asire. OLD-FASHIONED JOHNNY CAKE. Two cups of corn-meal, one cup of flour, a pint of buttermilk, one heaping tablespoonful of lard and one heaping teaspoonful of soda. Add one-half of a cup of sugar and a little salt. Mrs. Mary Hilton, CORN nUFFINS. Sift together one and two-thirds cupfuls of flour, one cupful of corn-meal, either white or yellow, and three level teaspoonfuls of baking- powder; beat to a cream two tablespoonfuls of butter with three table- spoonfuls of sugar and add to them three well-beaten eggs. Dilute this with a pini of milk, add a little salt, beat hard and put into two dozen small, well-buttered gem-pans. Serve hot. They bake in a few minutes. C. E. SiLLOWAY. CORN MUFFINS— No. a. One quart of nice fine corn-meal, one teaspoonful of soda and one- half of a teaspoonful of salt. Sift the meal, soda and salt
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