STEAMED CORN-BREAD
From The new Kentucky home cook book, 1884
Serves 2
Miss Allie Bascom.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 76. The excerpt below is the record exactly as published.
STEAMED CORN-BREAD. Take three cupfuls of corn- meal, one cupful of Graham flour, one-half cupful of molasses, one cupful of buttermilk or clabber, one tea-spoonful of salt, one tea-spoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.