Corn Bread (Indian)

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (18)
Instructions (10)
  1. Mix together half a pint of coarsely ground white Indian meal with a pint of milk, one whole egg, and a pinch of salt.
  2. Have ready a well-buttered tin about four inches across and three inches deep, and half fill it with the mixture, then bake in a tolerably hot oven for thirty or forty minutes, and serve at once on a napkin.
  3. It may, if preferred, be split and buttered, but always serve it very hot.
Or:
  1. Mix together a quart of buttermilk (or sour milk), two eggs, three spoonfuls of butter, and a teaspoonful of saleratus.
  2. Now stir in enough corn meal to make a good thick batter, and bake in squares an inch thick.
  3. It takes half an hour in a hot oven.
  1. Melt a full ounce of butter in five gills of milk; put into a basin two breakfastcupfuls of Indian meal, and stir into it 1oz. of caster sugar, a dessertspoonful of salt, and lastly the milk and butter, three eggs (whites and yolks well beaten separately), and a teaspoonful of bicarbonate of soda dissolved in a very little hot water.
  2. Sift 2oz. cream of tartar into a breakfastcupful of flour, and add this last of all to the mixture.
  3. Bake this all in a well-buttered mould, in a steady oven, for about three-quarters of an hour, turn it out when done, and use at once hot.
  4. Remember in cutting any Indian corn bread always to keep the knife perpendicular, or it will crush and sadden the bread.
Original Text · last edited 4 days ago
Corn Bread (Indian).—Mix together half a pint of coarsely ground white Indian meal with a pint of milk, one whole egg, and a pinch of salt. Have ready a well-buttered tin about four inches across and three inches deep, and half fill it with the mixture, then bake in a tolerably hot oven for thirty or forty minutes, and serve at once on a napkin. It may, if preferred, be split and buttered, but always serve it very hot. Or: Corn Bread (Indian).—Mix together a quart of buttermilk (or sour milk), two eggs, three spoonfuls of butter, and a teaspoonful of saleratus. Now stir in enough corn meal to make a good thick batter, and bake in squares an inch thick. It takes half an hour in a hot oven. —— Melt a full ounce of butter in five gills of milk; put into a basin two breakfastcupfuls of Indian meal, and stir into it 1oz. of caster sugar, a dessertspoonful of salt, and lastly the milk and butter, three eggs (whites and yolks well beaten separately), and a teaspoonful of bicarbonate of soda dissolved in a very little hot water. Sift 2oz. cream of tartar into a breakfastcupful of flour, and add this last of all to the mixture. Bake this all in a well-buttered mould, in a steady oven, for about three-quarters of an hour, turn it out when done, and use at once hot. Remember in cutting any Indian corn bread always to keep the knife perpendicular, or it will crush and sadden the bread.
Notes
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