Steamed Corn Bread
From The century cook book, 1894
Serves 8
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 67. The excerpt below is the record exactly as published.
Steamed Corn Bread. Take two cups of sweet milk, one of sour, and add to it two cupfuls of corn meal, one of flour, one of sugar, and one teaspoonful of soda
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