Recipes > Breads > Cornbread > Corn Bread No. 2

Corn Bread No. 2


  • 1 cupful of fine cornmeal sifted
  • 1 1/2 cupfuls of milk
  • 2 eggs
  • 1 tablespoonful of butter
  • 1 teaspoonful of baking-powder
  • 1 teaspoonful of sugar


Scald the milk and pour it onto the sifted meal. Let it cool, then add the melted butter, salt, sugar, baking-powder, and yolks of the eggs. Stir it quickly and thoroughly together, and lastly fold in the whites of the eggs beaten to a stiff froth. Bake in a flat pan in a hot oven for thirty minutes.


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The Century Cook Book (1901).

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