My Favorite Corn Bread
A historical recipe from War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918).
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A historical recipe
War-Time Breads and Cakes, by Handy, Amy L. (Amy Littlefield) (1918). Project Gutenberg eBook #58621.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 7 ingredients
- one and a quarter cups of corn meal
- one and a quarter cups of boiling water
- two teaspoonfuls of shortening
- one teaspoonful of salt
- one half cup of milk
- three teaspoonfuls of baking powder
- one well-beaten egg
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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- Take one and a quarter cups of corn meal.
- Pour over this one and a quarter cups of boiling water and stir till it thickens.
- Add two teaspoonfuls of shortening, one teaspoonful of salt, one half cup of milk, and one well-beaten egg.
- Beat well, and just before putting into the pan sift in three teaspoonfuls of baking powder.
- Mix lightly and bake at once.
- If the water is not boiling, the bread will be a failure.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Wooden spoon
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Sieve