Southernside

Spoon Corn Bread

Name: Spoon Corn Bread
Cuisine: Southern
Ingredients: 1 cup corn meal; 1 teaspoon salt; 1 teaspoon baking powder; 2 tablespoons shortening; a cup milk; 2 eggs; 1% cups water

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

960Calories

19 gProtein

137 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories960 kcal

Protein19 g

Carbohydrates137 g

Fiber6.1 g

Sugars14 g

Total Fat37 g

Saturated Fat4.9 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol29 mg

Sodium2918 mg

Potassium593 mg

Calcium577 mg

Iron2.2 mg

Magnesium84 mg

Phosphorus499 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A95 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.8 mg

Folate47 mcg

Choline57 mg

Caffeine0 mg

Water587 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 4. The excerpt below is the record exactly as published.

SPOON CORN BREAD. 1 cup corn meal. 1 teaspoon salt. 1 teaspoon baking powder. 2 tablespoons shortening. a cup milk. 2 eggs. 1% cups water

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