Risen Corn Bread
A historical recipe from Common Sense in the Household, by Marion Harland (1880).
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A historical recipe
Common Sense in the Household: A Manual of Practical Housewifery, by Marion Harland (1880). Project Gutenberg eBook #48804.
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.
Method
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- Mix a tolerably stiff dough of corn-meal and boiling water, a little salt, and a tablespoonful butter.
- Let it stand four or five hours until light;
- make into small loaves and bake rather quickly.
Plating
Cookware for this recipe
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Saucepan