This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1 1/2 cup corn meal 1 1/2 cup flour 1 1/2 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
2 cups milk
3 tablespoons butter or other fat
If sour milk is used omit baking powder and use 1 teaspoon soda.
Mix and sift dry ingredients. Beat eggs well, add milk, and add gradually to dry ingredients. Beat well. Add melted butter. Turn into a well-buttered pan. Bake in hot oven 30 minutes. Serves 6 to 8.
Prepare the batter for corn bread. Bake in well-greased bread stick pans 15 to 20 minutes until well browned. Serve hot. Makes 2 dozen.
1 cup white corn meal 1 teaspoon salt 1 teaspoon soda
1 pint sour milk
1 tablespoon fat
If sweet milk is used, omit the soda and add 2 level tea - spoons baking powder.
Sift together the corn meal, salt, and soda, add the egg well-beaten, then the milk and melted fat. Beat thoroughly, put into a shallow, well-greased dish, preferably earthen, granite, or iron, and bake 30 to 35 minutes in a hot oven. Serves 6.
1 1/4 cup flour 3/4 cup corn meal 4 teaspoons baking powder 1 tablespoon sugar
1/2 teaspoon salt 4 tablespoons butter
3/4 cup milk
Mix and sift dry ingredients. Chop 2 tablespoons butter in with a knife.
Beat egg, add 1/2 cup milk to egg, then add to dry ingredients slowly to make a soft dough. Toss on a floured board, roll out 1/2 inch thick, cut with a round cutter, brush with melted butter, fold over so that edges are even, put in a buttered pan, brush with milk and bake in a quick oven 12 to 15 minutes. Serves 10 to 12.
1 pint white Southern corn meal
2 tablespoons shortening
1/2 cup boiling water poured over to make meal moist, not soft Let stand 1/2 hour
1 egg, beaten without separating
2 tablespoons milk
Add to meal, then drop by spoonfuls onto a hot, greased baking pan, shape like a meringue. Bake in a moderate oven for 1/2 hour. Serve hot. Serves 6 to 8.