Cask & Barrel

Corn Bread

This recipe is transcribed from one of my Grandmother’s old cook books, given to her by her mother. I’ve written it down here as a way to preserve it, and also because I strongly believe that some dishes are best in their simplest form. When learning to cook anything new, I like to begin with the traditional method before experimenting with my own take on things. All ingredients and instructions are as written in the original text.

Flour, 1 cup
Baking powder, 3 1/2 teaspoons
Salt, 1 teaspoon
Sugar, 3 tablespoons
Corn meal, yellow, 1 cup
Egg, slightly beaten, 1
Milk, 1 cup
Shortening, melted, 1/4 cup

Sift flour; measure; add baking powder, salt and sugar; sift again and add corn meal; mix thoroughly.

Combine egg, milk and melted shortening (slightly cooled); pour into flour mixture and stir just enough to moisten the dry ingredients. Do not beat.

Turn into a greased square pan (8 by 8 by 2 inches) and bake in a hot oven (425 F.) about 40 minutes.

Cut into squares and serve hot.

Bacon Breakfast Bread: Add 1/2 cup crisp coarsely chopped cooked bacon to sifted flour mixture.

Kirk, Dorothy, ed. Woman’s Home Companion Cook Book. New York: P. F. Collier & Son, 1953. Print.

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