Steamed Corn Bread

Ingredients

• 2 Cups Corn Meal
• 1 Cup Flaked Oats
• 2 Cups Sour or Buttermilk
• •/2 Cup Brown Sugar
• 1 Teaspoon Salt
• 1 Teaspoon Soda
• Nuts, Raisins

Method

1. 1

   Mix in order given and steam for three hours.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 19. The excerpt below is the record exactly as published.

STEAMED CORN BREAD 2 Cups Corn Meal 1 Cup Flaked Oats 2 Cups Sour or Buttermilk '/a Cup Brown Sugar 1 Teaspoon Salt 1 Teaspoon Soda Nuts, Raisins Mix in order given and steam hours. three MUFFINS, GEMS, BISCUITS, ETC. CORK MEAL AND ROLLED OATS MUFFINS 1 Cup Rolled Oats 1 Cup White Cornmeal 3 Teaspoons Baking Powder i/a Cup Milk 1 Tablespoon Shortening 2 Tablespoons Sugar 1 Egg, well beaten •/a Teaspoon Salt Mix dry ingredients. Add milk, egg and melted fat. Bake in muffin pans 30 minutes in a moderate oven. CORN GEMS 2 Cups Corn Meal 2 Cups Corn Flour 1 Tablespoon Shortening 2 Tablespoons Baking Powder '/a Teaspoon Salt 2 Eggs 2 Cups Milk 1 Tablespoon Brown Sugar Sift meal and flour together, and add the shortening. Pour enough boiling water over this to mix thoroughly. Add a little milk to cool it. Beat in the eggs, add the sugar and the remainder of milk; add the baking powder beating well. FRUIT GEMS 1 Cup Corn Meal 1 Cup Milk •/a Cup Cream or Milk Yz Cup Raisins '/a Cup Currants 1 Teaspoon Salt 1 Teaspoon Baking Powder Cook meal and salt in milk for twenty minutes. Cool. Add the fruit and cream and bake in well oiled muffin tins. SOY AND RICE FLOUR MUFFINS Contributed by Soy Bean Food Pro- ducts Co. '/a Cup Soy Flour 2 Teaspoons Baking Powder 1 Cup Rice Flour 1 Teaspoon Salt 2 Tablespoons Cornstarch 1 Teaspoon Sugar 2-3 Cup Sweet Milk Bake in well greased pans in a slow oven twenty to twenty-five minutes. BARLEY PONE Contributed by Phoenix Milling Co., Sacramento, Cal. 1 Cup Freshly Cooked Hominy Grits 2 Cups Milk 3 Tablespoons Shortening '/a Teaspoon Salt Where the best possible Baking is an object, the Superior quality and Dependability of "Phoenix" Flour asserts itself. 35 BRIDE'S COOK BOOK 1 Cup Barley Flour 2 Teaspoons Baking Powder 2 Eggs Add to the hominy grits the milk and shortening. Cook and add salt, barley- flour and baking powder sifted together, then the well beaten eggs. Pour into a round, shallow, buttered baking dish and bake in a moderate oven forty-five min- utes. Cut in triangular pieces and serve hot from the dish in which it was baked. JOHNNY CAKE •/a Cup Brown Sugar

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