Southern Corn-Bread
From New Delineator recipes., 1929
To be real Southern corn-bread, this should be made of white corn-meal made from the whole grain.
Presented as published in 1929. 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 New Delineator recipes. (1929) by Delineator Home Institute, page 7. The excerpt below is the record exactly as published.
SOUTHERN CORN-BREAD I cup sour milk Yz teaspoon salt Yz teaspoon soda dissolved in lYi cups corn-meal I teaspoon water White of one egg beaten stiff I egg-yolk and added last
Cook this with the app: pantry check, scaling, and the assistant.