Irish Corn Bread
From American Indian corn (maize) a cheap, wholesome, and nutritious food (1917).
A historical recipe
American Indian corn (maize) a cheap, wholesome, and nutritious food, by Murphy, Charles J., 1832- [from old catalog] and Norton, Jeannette Young, Mrs, [from old catalog] ed (1917).
Ireland
Known as an Irish recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- flDake a batter of a cup of corn meal and water, when it boils add a level teaspoon of salt, boil a half hoiir.
- Cool, and then add a quarter yeast cake dissolved in water and as much flour as there is meal.
- Let rise, then bake in a buttered pan.
- If desired a little sugar may be added.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife