Steamed Corn Bread
From The household cook book, 1902
Serves 2
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 209. The excerpt below is the record exactly as published.
STEAMED CORN BREAD. Take 2 cups sour milk, 2 cups cornmeal, ^ cup white flour, 4 tablespoons molasses, 2 teaspoons soda, a little salt
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