Virginia Corn Bread

Ingredients

• Three cups white corn meal
• one cup flour
• teaspoon of sugar
• one teaspoon of salt
• two heaping teaspoons of baking powder
• one tablespoon of lard
• three cups of milk
• three eggs

Method

1. 1

   Sift together flour, corn meal, sugar, salt, and baking powder; rub in lard cold.

2. 2

   Add beaten eggs and milk, mix into a moderately stiff batter.

3. 3

   Pour into well-greased shallow pans and bake for thirty or forty minutes.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 13. The excerpt below is the record exactly as published.

one teaspoon of salt, one-half pint of buttermilk, one-half teaspoon soda. Bake in hot oven one-half hour. —MRS. WALTER A. CARPENTER. DUMPLINGS Two cups of flour, one teaspoon of salt, one cup of sweet milk, four tea- spoonsful baking powder, one tablespoonful mazoia. Boil fifteen minutes without removing lid. —MISS MARY COOPER. SPOON BREAD One pint of sweet milk, one small cup of meal, four eggs (beaten sepa- rately) one-half teaspoon salt, one teaspoon sugar, one tablespoon of butter. Put milk on to boil, add meal slowly, stirring constantly and boil a few minutes. Take off stove, add salt, sugar, butter and when almost cold add yolks of eggs and two level teaspoons baking powder. Fold in whites just before baking in pan greased with butter. MRS. CHAS. R. VENABLE. ( 21 ) This Book Teaches Bread Making — The Bread Winning National Teaches Make the "dough" a nd some one else will make your bread NATIONAL BUSINESS COLLEGE Roanoke, Virginia WAFFLES One and three-fourths flour, three teaspoons baking powder, one-half teaspoon salt, one cup sweet milk, yolks of two eggs and whites of two eggs. One tablespoon of melted butter. Mix and sift dry ingredients, add milk gradually, yolks of eggs well beaten and melted butter. Fold in stiffly beaten whites. Cook in hot greased waffle irons (waffle irons should fit closely on stove. Have irons well heated on both sides. To fill: Put one tablespoon of mixture in each compartment near center of eye, cover and mixture will spread to fill irons. Turn several times until waffles are a golden brown. —MRS. CHAS. VENABLE. SALT-RISEN BREAD Slice thin two medium-sized potatoes, add two tablespoons of meal, one tablespoon of sugar, and one-half teaspoon of salt. Mix well and pour over this two pints of boiling water. Do this at noon and keep in warm place until morning, when it should have a foam on it. In the morning if light strain off the potatoes and add to the liquid one scant teaspoon of soda, one teaspoon of salt and one teaspoon of sugar; thicken with flour until you have a tolerably thick batter. Set crock in warm water until it gets light, then take one-half pint of milk and one-half pint of warm water, mix well and make up a dough with the yeast and flour, not quite as stiff as yeast bread. Add a good teaspoon of salt and a scant tablespoon of lard to the flour. Knead and let rise, then bake forty or fifty minutes. NEVER-FAIL BATTER BREAD One pint of sifted corn meal, one pint of boiling water, one pint of sweet milk, one rounding tablespoon of lard, two rounding teaspoons of salt, two or three eggs. Add the salt and lard to the meal, pour the boiling water over them, stirring until smooth. Add the milk, then the eggs, beaten light, and turn at once into a well-greased and very hot baking dish. Bake in a hot oven for twenty or twenty-five minutes. BISCUITS One quart of flour, one teaspoon of salt, rounding teaspoon of soda, two heaping teaspoons of cream of tartar, rounding tablespoon of lard, sweet milk to make a soft dough. —KATHLEEN CRAIG (Age 8) ( 22 ) WALTER C. MICHAEL AND SON Bakers of the ORIGINAL MICHAEL BREAD Ask your grocer, phone 507, or stop delivery truck at your door PLAIN CORN BREAD One pint good buttermilk, one teaspoon salt, two-thirds teaspoon Crys- tal soda, all dissolved in milk, two level tablespoons grease (bacon drippings is quite as good as lard), use enough meal to make a dough barely stiff enough to handle. Make with the hands into small pones and put into a greased pan. Place on rack of stove so tops of pones will brown quickly, then set at bottom of oven until done. VIRGINIA CORN BREAD Three cups white corn meal, one cup flour, teaspoon of sugar, one tea- spoon of salt, two heaping teaspoons of baking powder, one tablespoon of lard, three cups of milk and three eggs

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