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CORN
BREADS
Ingredients:
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1 cup corn meal
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1 cup flour
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4 teaspoons Baking Powder
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3 tablespoons sugar
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1 teaspoon salt
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1½ cups milk
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1 egg
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2 tablespoons shortening
Preparation:
Mix and sift dry ingredients;
add milk, beaten egg, and melted shortening; beat well and pour into greased
shallow pan. Bake in hot oven about 25 min. |
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CORN BREAD
Two cups of sifted meal, half
a cup of flour, two cups of sour milk, two well-beaten eggs, half a cup
of molasses or sugar, a teaspoonful of salt, two tablespoonfuls of melted
butter. Mix the meal and flour smoothly and gradually with the milk, then
the butter, molasses and salt, then the beaten eggs, and lastly dissolve
a level teaspoonful of baking soda in a little milk and beat thoroughly
altogether. Bake nearly an hour in well-buttered tins, not very shallow.
This recipe can be made with sweet milk by using baking powder in place
of soda. (St. Charles Hotel, New Orleans).
VIRGINIA CORN BREAD
Three cups of white corn meal,
one cup of flour, one tablespoonful of sugar, one teaspoonful of salt,
two heaping teaspoonfuls of baking powder, one tablespoonful of lard, three
cups of milk and three eggs. Sift together the flour, corn meal, sugar,
salt and baking powder; rub in the lard cold, add the eggs well beaten
and then the milk. Mix into a moderately stiff batter; pour it into well-greased,
shallow baking pans (pie-tins are suitable). Bake from thirty to forty
minutes.
BOSTON CORN BREAD
One cup of sweet milk, two of
sour milk, two-thirds of a cup of molasses, one of wheat flour, four of
corn meal and one teaspoonful of soda; steam for three hours, and brown
a few minutes in the oven. The same made of sweet milk and baking powder
is equally as good.
NEW ENGLAND CORN CAKE
One quart of milk, one pint
of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two
tablespoonfuls of melted butter. Scald the milk and gradually pour it on
the meal; when cool add the butter and salt, also a half cup of yeast.
Do this at night; in the morning beat thoroughly and add two well-beaten
eggs, and a half teaspoon of soda, dissolved in a spoonful of water.
Pour the mixture into buttered deep earthen plates, let it stand fifteen
minutes to rise again, then bake from twenty to thirty minutes. |
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