Old Fashioned Plain Corn Bread or “Hoe Cake
A historical recipe from Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895).
A historical recipe
Flint Hills Cook Book, by Christ Church Episcopal (Burlington, Iowa) (1895). Project Gutenberg eBook #58948.
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.
Method
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- 1 quart sifted corn meal (white), one teaspoonful of salt.
- Enough butter milk to make a thick batter.
- Dissolve in a cup of butter milk just enough soda to sweeten the milk, and no more.
- Beat thoroughly and bake on a griddle in cakes about ¼ inch thick.
- When brown place in a hot oven and when dry and crisp serve at once very hot.
- E.
- J.
- Robertson.
Plating
Cookware for this recipe
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Griddle
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Sieve