A representation of how this dish might look when finished.

Hominy Bread for Breakfast

Name: Hominy Bread for Breakfast
Yield: 8 servings
Ingredients: 3 cupfuls cooked hominy; 2 tablespoons melted Crisco; 1½ cupfuls cornmeal; 2 cupfuls milk; 2 eggs; 1 teaspoon salt; 2 teaspoons baking powder

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

8 servings

3 cupfuls cooked hominy
2 tablespoons melted Crisco
1½ cupfuls cornmeal
2 cupfuls milk
2 eggs
1 teaspoon salt
2 teaspoons baking powder

Method

Beat the eggs, then add the milk and cooked hominy.
Sift in the cornmeal, add the baking powder, salt, and melted Crisco.
Beat all together for three minutes.
Pour into a deep greased pan and bake for one hour in a slow oven at 325 degrees Fahrenheit.
Serve hot.

Original recipe, verbatim

Hominy Bread for Breakfast

3 cupfuls cooked hominy 2 eggs

2 tablespoonfuls melted Crisco 1 teaspoonful salt

IK cupfuls cornmeal 2 teaspoonfuls baking powder

2 cupfuls milk

Beat eggs, add milk and hominy. Sift in cornmeal, add baking pow-
der and salt; add Crisco. Beat all together three minutes. Pour into
deep Criscoed pan and bake one hour in slow oven. Serve hot.

Sufficient for one large loaf.

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.