Corn Bread
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Ingredients
servings
Method
Mix the cornmeal with the flour, sugar, salt, melted shortening, well-beaten eggs, and baking soda mixed with the sour cream.
Mix well and turn into a greased baking pan.
Bake in a moderate oven at 350 degrees Fahrenheit for 30 minutes.
Original recipe, verbatim
Corn Bread
1 cupful cornmeal 1 cupful sour cream
2 tablespoonfuls melted Crisco 2 eggs
1 cupful flour yi teaspoonful baking soda
}4 cupful sugar ^ teaspoonful salt
Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and
soda mixed with cream. Mix well and turn into Criscoed tin and bake
in moderate oven thirty minutes.
Sufficient for one small pan of corn bread.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.