Corn Bread

Ingredients

• one quart buttermilk
• one heaping pint of corn meal
• one tea-spoon soda
• one of salt
• one table-spoon sugar
• three eggs beaten light

Method

1. 1

   Mix all ingredients and pour into a hot pan.

2. 2

   Bake until done, ensuring the oven is very hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 13. The excerpt below is the record exactly as published.

on of salt, a tea-cup of nearly boiling water; add one _ pint of new milk, and stir a batter there in the center of the flour 7 we _add the ‘‘emptyings” from the pitcher, and stir well (there willbe a good deal of flour all round the batter; this is right); cover with — another pan, keep warm until light—it will rise in an hour or even - Jess—when it is ready to be well kneaded, and made directly into — ‘ ee which place in the baking-pans, keep well covered and warm until light, when it is ready to bake. ‘The secret of success is to — keep it warm but not at all hot. This bread is good if no milk is used; indeed, some prefer it made with water alone instead of milk and water. In cold weather, if kitchen is cold at night, do not set . “emptyings” over night, but make early in the morning. —Hawillah, — _ Karima, | eit & a Hoek Brown Brean. _ One heaping coffee-cup each of corn, rye and Graham ‘ical The rye meal sbould be as fine as the Graham, or rye flour may be used. Sift the three kinds together as closely as possible, and beat is - together thoroughly with two cups New Orleans or Porto Rico mo- lasses, two cups sweet milk, one cup sour milk, one dessert-spoon = soda, one tea-spoon salt; pour into a tin form, place in a kettle of — eold water, put on and boil four hours. Put on to cook as soon as | mixed. It may appear to be too thin, but it is not, as this recipe ey has never been Known to fail. Serve warm, with baked beans or _ _ Thanksgiving turkey... The bread should not quite fill the fren ae (or a tin pail with cover will answer), as it must have room toswell. : _ See that the water does not boil up to the top of the form; also — take care it does not boil entirely away or stop boiling. To serve if : it, remove the lid and set it a few moments into the open oven to _ dry the top, and it will then turn out in perfect shape. This bread 4 ean be used as a pudding, and served with a saiice made of thick = sour cream, well sweetened and seasoned with nutineg ; or it is good | f toasted the next day.—Mrs. Hf S. Stevens, Minneapolis, Minn. i One | ne ‘each: of rye or Ceca: ma Tedian meal, one in ‘mo- fn Jasses, three- fourths cup sour milk, -one and one-half tea-spoons soda, i wn one and one-half pints cold water, ‘Put on stove over cold water ay all brown breads are better when put on to steam over cold water, which | is afterwards brought to the boiling point and kept coe _ stantly boiling until bread is done); steam “four hours, and brane ay a i over: in the oven. | Bry Brown BREAD. ‘aS ier and one-half cu ps sour milk, and one-half cup molasses; into ae put one heaping tea-spoon soda, two cups corn meal, one cup ah Graham flour and one tea- ‘spoon salt. Use coffee cups. Steam three hours, and afterwards brown in oven.—Mrs. D. Bassett, Min _seapolis, Minn. . | bq Blo ys Bae. wirH Horsrorp’s ‘Bread PREPARATION. One and a fourth cups sweet milk, one cup each corn meal and a Graham, one-half cup molasses, and one measure (measures are furnished with the Horsford) each of Horsford’s Bread Preparation. Use coffee cups. BREAD WITH Muse. Q Pout two quarts hot corn-meal mush, Haile as for eating, over two. quarts flour (wheat or Graham); when cool, add one Gael sponge, one coffee cup molasses, one tea-spoon salt, half tea-spoon | soda; mix well together; add more flour if needed, and knead thoroughly ; mold into small loaves; let rise and bake in small dripping pans (a loaf in a pan), or pie-tins, in a moderate oven; — when done, rub over with butter, place on the side, wrap in a cloak : and when cold put in a jaror box. This recipe makes three good-_ eized loaves'and keeps moist longer than all Graham bread. Mrs, , Ww. Migs Woods, Marysville, Ohio. ¢ CRaaon ase BREAD. . One cup sweet milk, _two cups sour milk, two-thirds cup molas ses, one cup flour, four cups corn meal, two tea-spoons soda; steam three hours, and. brown a few minutes in the oven.— Mrs. Canby, Hae mntaine, ‘Ohio, te ay, ‘One quart sour milk, dee epos, woe ee lard oraniee (or half and half), one table-spoon sugar, a pinch of salt, handful — of wheat flour, and epouen corn meal (sifted) to make a good Das _.. Bomep Corn BREAD. eh : "one and ‘one-fourth pints each of sweet milk and bape or. ae ‘sour. cream, half a pint molasses, one tea-spoon soda, three tebe spoons cream tartar, one even table-spoon salt, one and a fourth — Ae - pints each of corn meal and flour; sift the soda and cream tartar in the flour; mix all the ingredients thoroughly together and put ina 4 -puttered tin pail; cover closely, place in a kettle two-thirds full of : boiling water; cover, and boil steadily for three hours, naplenihe a ing when needful with boiling water. To be eaten hot ae butter. aor Mrs. UN: pay in “In the Kitchen.” : ab : j Cone Breap. . One pint corn meal sifted, one pint flour, one pint sour anes 4 ‘two egos beaten light, one-half cup sugar, piece of butter size of an | egg; ; add, the last thing, one tea-spoon soda in a little milk; add to the beaten egg the milk and meal alternately, then the butter and © sugar. If sweet milk is used, add one tea-spoon cream tartar ; bake | : : twenty minutes in a hot oven. ut H. B. Sherman, Milwaukee, Wisconsin. | ~ ; sa Corn BREAD. | oe Stake one quart buttermilk, and one heaping pint « corn meal

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