Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariangluten-freenut-free
Kentucky Corn Bread
From Twentieth century home cook book, 1905
Serves 3
A traditional Southern dish.
A modern interpretation · AI-generated from the original record
Ingredients
- one and a half pints of corn-meal
- a pint of buttermilk
- one egg
- a small teaspoonful of soda
- one of salt
- one tablespoonful of lard or butter
Method
Mix all ingredients thoroughly and bake in a quick oven.
Nutrition per serving
691Calories
18 gProtein
123 gCarbs
13 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Kentucky Corn Bread.— To one and a half pints of corn-meal, use a pint of buttermilk, one egg, a small teaspoonful of soda, one of salt, and one tablespoonful of lard or butter
Cook this with the app: pantry check, scaling, and the assistant.