Old-fashioned Corn Light Bread
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
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.
Method
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- One quart of water in a pot, let come to a boil;
- add one teaspoon salt, stir in corn meal to make a thick mush.
- Add enough cold water to make it lukewarm, stir in meal to make a thick batter, cover and set by fire to keep warm;
- let rise twice and stir down, have the oven hot;
- when it rises third time, put in oven and bake quickly.
- Mrs.
- W.
- A.
- McGlamery, Clay County
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon