Soft Corn Bread
From The Monmouth Baptist ladies' cook book, 1907
Serves 2
Presented as published in 1907. 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 Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 57. The excerpt below is the record exactly as published.
SOFT CORN BREAD. Mrs. W. H. Rankin. Half pint of corn meal, half pint of sour milk, half pint of sweet milk, tablespoon of melted butter, pinch of salt, two well beaten eggs, one-half teaspoon of soda
Cook this with the app: pantry check, scaling, and the assistant.