Southern Corn Bread

Name: Southern Corn Bread
Ingredients: 2 CUPS MILK; 2 TABLESPOONS BUTTER; I CUP CORN MEAL; 2 EGGS, WELL BEATEN; I TEASPOON SALT; I TEASPOON BAKING POWDER

From Cooking with wholegrains, 1947

Sugar must never be used in Southern corn bread. The natural sweetness of the corn is sufficient.

Presented as published in 1947. 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

876Calories

27 gProtein

148 gCarbs

40 gFat

Full nutrition (34 nutrients)

Calories876 kcal

Protein27 g

Carbohydrates148 g

Fiber6.1 g

Sugars26 g

Total Fat40 g

Saturated Fat9.4 g

Monounsaturated Fat4 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol121 mg

Sodium3002 mg

Potassium960 mg

Calcium870 mg

Iron2.2 mg

Magnesium110 mg

Phosphorus750 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A173 mcg

Vitamin E0.4 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.1 mg

Folate47 mcg

Choline100 mg

Caffeine0 mg

Water452 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 12. The excerpt below is the record exactly as published.

Southern Corn Bread 2 CUPS MILK 2 TABLESPOONS BUTTER I CUP CORN MEAL 2 EGGS, WELL BEATEN I TEASPOON SALT I TEASPOON BAKING POWDER

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