North, East, South and West. We all have recipes for Corn Breads and or Hush Puppies. Please feel free to share your favorite recipe.
1 cup white corn meal 1 cup yellow corn meal 1 cup water 1 teaspoon salt 1/8 teaspoon cayenne 1 cup chopped butter Mix all well together; form into rolls about five inches long; roll in greased paper, and bake in a moderate oven one hour. Serve hot. The Indians roll these cakes in husks of corn.
4 cups white corn meal 1 tablespoon melted butter 1 teaspoon salt 2 cups sour milk 1 teaspoon soda 3 eggs Scald the corn meal with boiling water. The meal must be moistened but not wet. Add to this butter and salt, eggs well beaten and the sour milk. Beat until smooth. Dissolve soda in a tablespoon of the boiling water and stir into the mixture. Turn into a greased pan and bake in a moderate oven forty-five minutes
Take 1 pint of hot corn-meal mush; 1 tablespoonful of melted butter or lard; 2 eggs beaten separately; 1 cupful of raw oysters (drained). Add sweet milk enough to make it like cake batter, put in buttered pudding-dish, and bake from one-half to three-quarters of an hour. Serve in the dish.
1 cup yellow corn meal 1/4 teaspoon salt 2 tablespoons melted butter 1 1/2 cups boiling water 1 teaspoon sugar Mix and sift the dry ingredients, scald with the boiling water and beat thoroughly. Add the butter and when well mixed spread very thin on buttered tin sheets. Bake slowly about twenty minutes. Pull apart and butter while hot.
2 cups water 1 cup white cornmeal 1 cup milk 1 tablespoon butter 1 teaspoon salt 2 eggs Mix the water and cornmeal and bring slowly to the boiling point. Cook five minutes. Add the milk, butter, salt and well-beaten eggs. Beat thoroughly and bake in a well-greased pan for twenty-five minutes in a moderately hot oven (350 degrees F.). Serve from the same dish with a spoon.
1 cup sour milk 1/2 teaspoon soda dissolved in 1 teaspoon water 1 egg yolk 1/2 teaspoon salt 1-1/2 cups cornmeal White of one egg beaten stiff and added last Mix in the order given and bake in muffin tins or in a shallow pan in a moderate oven (350 degrees F.) For fifteen minutes. To be real Southern cornbread, this should be made of white cornmeal made from the whole grain.
1 teacupful of cooked hominy--the smaller-sized kind. While it is hot stir in 1 table-spoonful of melted butter and 2 eggs beaten very light; stir in 1/2 pint of sweet milk very gradually, then yellow corn meal enough to make a batter as thick as boiled custard. Add 1 1/2 teaspoonfuls of baking-powder, and less than teaspoonful of salt. Bake in a hot oven three-quarters of an hour in a pudding-dish.
2 cups corn meal 1 tablespoon Argo or Kingsford's Cornstarch 1 teaspoon salt 1 scant teaspoon soda 1 tablespoon Karo 1 egg, well beaten 2 tablespoons Mazola 2 cups sour milk or buttermilk Combine ingredients in their order. Beat and pour into medium-sized pan oiled with Mazola. Bake 30 minutes in hot oven, 375 degrees F. May be made with sweet milk and 2 teaspoonsful baking powder instead of sour milk and soda.
1 1/2 quarts fine corn meal 2 1/2 quarts wheat flour or 2 1/2 quarts fine corn meal 1 1/2 quarts wheat flour 2 teaspoons salt 1 pint mashed sweet potatoes 1 cake yeast Mix one pint each of the corn meal and the flour and add warm water enough to form a stiff batter. Add the yeast cake, mixed with a small amount of water. Keep this sponge in a warm place until it becomes light. Scald the meal with boiling water and as soon as it is cool enough add it to the sponge, with the flour, potatoes and salt. The dough should be just thick enough to knead without danger of its sticking to the board. Experience will teach how much water to use to secure this end. Knead well, and put in a warm place to rise. When it is light, form into loaves, put into bread pans, and let it rise until its volume is doubled. Bake in a moderate oven. It was a common, though not general, practice in New England to add cooked pumpkin to the other ingredients in making such bread as this, very much as sweet potato is used in the South. The sweet potato or pumpkin changes the flavor of the bread somewhat and apparently facilitates the rising of the dough, improves the texture of the bread, and tends to keep it moist. However, if sweet potato or pumpkin, either home cooked or canned, can not be conveniently obtained, good bread can be made without it.
1 pint of sweet milk 1 tablespoonful of butter 1/2 cup of white corn meal 1 egg beaten lightly 1/2 teaspoonful of salt 1 level tablespoonful of baking powder Scald the milk in a double boiler, stir in the meal and let cook three hours, then beat in the other ingredients. Note that it is a tablespoonful and not a teaspoonful of baking powder. Turn into a buttered baking dish suitable for the table. Bake about forty minutes. Serve hot from the dish. This is often called Spoon corn bread.
1 pint of sweet milk 1 tablespoonful of butter 1/2 cup of white corn meal 1 egg. beaten lightly 1/2 teaspoonful of salt 1 level tablespoonful of baking powder Scald the milk in a double boiler, stir in the meal and let cook three hours, then beat in the other ingredients. Note that it is a tablespoonful and not a teaspoonful of baking powder. Turn into a buttered baking dish suitable for the table. Bake about forty minutes. Serve hot from the dish. This is often called Spoon corn bread
1 cup cornmeal 2 teaspoons baking powder 1 teaspoon salt 1 cup cold boiled rice 1 cup milk 1 egg 1 tablespoon shortening Mix all ingredients together. Bake in greased pan in moderate oven for about 35 minutes.
3 cups corn meal 9 cups entire wheat flour (ground fine) 3 cups boiling water 2 cups cold water 1-1/2 tablespoons salt 1/4 cup melted vegetable fat 1/4 cup sugar 1 cake compressed yeast Put the corn meal into a bowl and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooked to about 85 degrees, add the yeast and 2 cups entire wheat flour and mix well. Cover and set in a warm room until light and spongy (about 1-1/2 to 2 hours); then add the salt, the sugar and the fat and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic; then put into an oiled bowl, cover and set in a warm room to rise. Follow the directions for raising entire wheat bread; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans.
1 pint sweet milk 1 pint cornmeal 1/2 teaspoon salt 1 teaspoon butter Heat milk to scalding point, stir in slowly meal When done remove from fire, add butter, salt and beat well Then add one egg beaten separately Bake until light brown in a buttered dish
2 cups yellow meal 2 cups Gold Medal flour 1 teaspoon salt 4 teaspoons baking powder 1 tablespoon sugar 3 eggs 2 cups milk 3 tablespoons melted butter Measure, mix and sift the dry ingredients, add milk, eggs well beaten and melted butter. Beat long and hard. Bake in a large round loaf in a moderate oven
1 breakfast-cup of Maize meal 1 1/2 breakfast-cups of flour 1 teacup of sugar 1 1/2 ounces of butter 1/2 teacup of milk Baking powder Rub the butter into the flour, add the sugar and baking-powder; add milk to the dry ingredients, forming a very thick batter. Bake in a well-greased, shallow baking-tin, in a moderately hot oven for about three-quarters of an hour. Cut open and butter while hot; or it may be eaten cold. A teacup of sultanas may be added if liked.
1 pint yellow cornmeal 1/4 cup sugar 1 pint milk 2 tablespoons butter 1/2 teaspoon salt Mix the dry ingredients together with the butter. Scald the milk and pour into the meal, stirring constantly. Cook directly over the fire until thickened. Drop by spoonfuls on a buttered pan, and bake in a hot oven until evenly browned.
4 cups white corn meal 1 teaspoon salt Boiling water Mix salt and meal, add boiling water to make a stiff batter. Moisten hands in cold water. Take a tablespoon of the batter in your hand and press it into a thin round cake. If you have an open fire, have before it an oak plank, well heated. Place the cakes on the board in front of the fire. Bake on one side and turn and bake on the other until thoroughly done, about three-quarters of an hour. These can also be baked on a griddle on top of the fire. When done pull apart, butter and send to the table hot.
3/4 cup yellow corn meal 1 1/4 cups flour 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon melted butter 1 cup milk 4 teaspoons baking powder Sift the dry ingredients together and mix with the milk. Add the melted butter. Turn into a buttered pan, and bake in a quick oven twenty to thirty minutes
2 1/2 cups yellow or white corn meal 3/4 cup gluten, rye or wheat flour, preference being in order named 1/2 yeast cake or 1 cake dissolved in 1/4 cup lukewarm water 2 tablespoons butter 3 teaspoons salt 1 tablespoon sugar 1 1/2 cups boiling water Pour the corn meal into a dish of boiling water. It is not sufficient merely to pour the boiling water over the meal in a cold dish. If yellow meal is used, heat it a little in addition to pouring it into the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other ingredients and knead thoroughly. Place in a baking dish, and bake when risen sufficiently.
2 cupfuls yellow cornmeal 2 tablespoonfuls melted Crisco 3 cupfuls boiling water 1 teaspoonful salt 1 egg 1/2 cupful chopped nut meats Bring water and salt to boil, stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from fire and add egg well beaten, and melted Crisco. Turn into Criscoed tin and cool. when cold, slice and fry in hot Crisco. serve with honey or maple syrup. Sufficient for eight slices.
2 cups corn meal 1 teaspoon sugar 1 teaspoon salt 2 cups boiling water Sift meal, salt and sugar Pour over this boiling water; let stand fifteen minutes, until perfectly cool Drop spoonfuls in hot fat and fry delicate brown A little sweet milk may be added to water if desired
1 cup milk 1/2 teaspoon salt 1/2 cup white corn meal Mix the ingredients and heat slowly until the boiling point is reached. It is not necessary to stir. Spread on a shallow buttered pan to a depth of about one-fourth of an inch. Bake in a moderate oven until crisp.
1 1/4 cupfuls flour 2 tablespoonfuls Crisco 1 egg 1/2 cupful milk 1 tablespoonful sugar 1/2 teaspoonful salt 3/4 cupful cornmeal 4 teaspoonfuls baking powder Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes. Sufficient for fifteen rolls.
1 cup cornmeal 1 cup barley flour 2 teaspoons cinnamon 2 teaspoons ginger 1/2 teaspoon salt 1 teaspoon soda 1 1/2 teaspoons baking powder 1 cup molasses 1 cup milk 2 tablespoons shortening Mix dry ingredients together. Add molasses, milk and shortening. Put in greased pan. Bake in moderate oven for about 50 minutes.
1 pint meal 1/2 teaspoon salt 1 cup hot water 1 tablespoon crisco 2 eggs beaten separately Stir in salt and crisco When cool add yolks well beaten If too thick add a little more milk or water Add stiffly beaten whites last Drop with spoon on greased hot griddle and cook on one side until brown, and puffed and full of air bubbles, then turn and cook on other side until cooked through
1 pint meal 1 heaping tablespoon cooked rice 2 eggs beaten separately 1 pint milk 1 tablespoon flour 1/2 teaspoon salt 1 teaspoon baking powder Mix meal, flour, salt, baking powder and rice Add milk and yolks well beaten, and last, the stiff whites Cook in hot fat till brown
2 cups corn meal 1 teaspoon sugar 1 teaspoon salt 2 teaspoons baking powder 2 teaspoons butter Milk Mix the dry ingredients, rub in the butter, add sufficient cold milk to make a drop batter, bake on a griddle in muffin rings as you would ordinary muffins.
1 cup corn meal 1 cup pastry flour 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons vegetable fat 1/2 cup water Mix all the dry ingredients, add the oil, and rub between the hands. Add the water, and mix to dough. Roll out 1/4 inch thick and cut with a biscuit cutter. Prick with a fork and bake to a light brown. Rye Sticks take the dough of the preceding and roll out 1/2 inch thick. Cut into long strips about 1/3 inch wide, then again crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space between and bake to a light brown color.
1 cup corn meal 1 tablespoon vegetable fat 1/2 teaspoon salt 2 teaspoons sugar 1 cup boiling water Cold milk or canned milk Mix all the dry ingredients, add the fat, pour on the boiling water all at once, and stir smooth. Add just enough cold milk or canned milk to make the batter of a consistency barely to drop from a spoon, but not to run. Drop from the side of a large spoon, into an oiled baking pan, in oblong shapes, and bake in a quick oven. NOTE - If desired, water may be used instead of milk, a little more of the fat being added; but the dodgers will not then brown so readily as when milk is added at the last. If ground whole corn meal is used, less shortening and sugar are needed than for the ordinary degerminated commercial corn meal. Corn Cake Take the above corn mixture and spread it 1/4 inch deep in an oiled baking pan, and bake in a hot oven.
Make a custard from 2 eggs well beaten, 1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping pan, and bake in a moderate oven until done.
1 egg, 1/2 cupful sugar, butter size of an egg, 1 cupful sweet milk, a pinch of salt, 1 cupful of corn meal, 1 cupful of flour, 3 teaspoonfuls of baking-powder. Bake half an hour
1 egg, 1/2 cupful sugar, butter size of an egg, 1 cupful sweet milk, a pinch of salt, 1 cupful of corn meal, 1 cupful of flour, 3 teaspoonfuls of baking-powder. Bake half an hour.
2 cups corn meal 3 tablespoons flour Scant 2 teaspoons salt 3 tablespoons sugar 4 tablespoons vegetable fat 2 cups boiling water A little cold water to thin to right consistency 2 eggs separated Mix all the dry ingredients thoroughly in a bowl, add the fat, pour on the boiling water in a slow stream, stirring constantly. Add a little cold water as needed, to make a medium, smooth batter. Beat the whites until they are stiff and dry. Beat the yolks, and fold them into the beaten whites. Into this, work the corn mixture, and mix, using the folding motion. Pour into a shallow oiled baking pan and bake in a quick oven. Success in making this bread will depend largely on having the water boiling hot, and pouring it over the meal in a slow stream, as too rapid pouring will dissolve the starch granules, causing it to absorb too much water, and as a result, the bread will not be light when baked.
1 cup corn meal 5 cups white flour 1 tablespoon sugar 2 teaspoons salt 2 tablespoons butter 1 1/2 cups water and milk 1/2 yeast cake dissolved in 1/4 cup warm water Prepare and bake this recipe the same as for fruit bread, omitting the raisins.
1 cupful cornmeal 2 tablespoonfuls melted Crisco 1 cupful flour 1/2 cupful sugar 1 cupful sour cream 2 eggs 1/2 teaspoonful baking soda 1/2 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.
1 cup flour 5 teaspoons baking powder 3 tablespoons sugar 2 cups milk 1 teaspoon salt 2 eggs 3 tablespoons shortening, melted Mix and sift together flour, sugar, salt and baking powder. Mix in the cornmeal. Add the milk, the shortening and the well beaten eggs. Beat well. Pour into well greased pan and bake in hot oven for about 25 minutes.
3/4 cup white corn meal 3/4 cup white flour 1 teaspoon sugar 1/2 teaspoon salt 1 tablespoon butter Water Mix and sift the dry ingredients and rub the butter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it. A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.
1 quart corn meal 2 teaspoons salt 1 tablespoon shortening Boiling water Scald the meal; add the salt and shortening, and when the mixture is cool, form it into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under the cakes and one over them, and cover them with hot ashes
2 cups white corn meal 2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon cream of tartar 1 2/3 cups milk 3 tart apples pared and sliced 1 teaspoon soda Mix the dry ingredients, add milk, and beat thoroughly. Add the apples. Pour into a well-buttered shallow pan, and bake thirty minutes in hot oven.
2 cups white cornmeal 2 tablespoons sugar 3/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon cream of tartar 1 2/3 cups milk 3 apples, pared, cored, sliced Mix the dry ingredients together. Add the milk and beat thoroughly. Add the apples and mix. Pour into well buttered pan. Bake about 35 minutes in moderate oven
1 bottle vegetable oil 1 cup yellow cornmeal 1/3 cup flour 1 tsp. sugar 1 tsp. baking powder Salt 1/8 tsp. cayenne pepper 1 egg 1/4 cup chopped onion 8 - oz. can cream - style corn 2 T. buttermilk Heat oil in deep fryer. Mix cornmeal, flour, sugar, baking powder, salt and cayenne. Stir in remaining ingredients until combined. Drop batter by tablespoonful into hot oil. Cook until golden brown, about 4 - 5 minutes. Drain on paper towels. While oil is still hot, go ahead and fry your fish in the same oil.
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