Recipes > Eggs > Baked Eggs > Baked Eggs in Corn Cases

Baked Eggs in Corn Cases


  • 1 1/4 cups of milk
  • 1 egg
  • 2 tablespoons of syrup
  • 2 tablespoons of shortening
  • 1 1/4 cups of sifted flour
  • 3/4 cup of cornmeal
  • 5 teaspoons of baking powder


Make ten corn muffins. Beat milk, egg, syrup, and shortening hard to mix and then add flour, cornmeal, and baking powder. Beat thoroughly to mix and then pour into well-greased muffin pans and bake for thirty-five minutes in a hot oven.

Now cut from the top one slice from each of the four muffins and use a spoon to scoop out the centres. Break an egg and then fill to the top with cheese sauce. Sprinkle with bread crumbs and set in a baking pan and bake for twenty minutes in a moderate oven. Serve with either cream or tomato sauce.


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Mrs. Wilson's Cook Book (1920).

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