Southern Corn Bread

1 1/2 cups cold cooked rice or granulated hominy

2 cups milk

1 cup corn meal

1 teaspoon salt

1/4 cup butter

2 eggs

Process

Scald two-thirds of the milk in a double boiler; then stir in the rice or hominy, pour over dry corn meal, butter and salt, blend well. Add eggs well beaten and remainder of milk. The batter must be very thin. Bake immediately in shallow, well buttered tins in a quick oven.

Cream Corn Bread

3/4 cup corn meal

1 cup white flour

4 teaspoons baking powder

4 tablespoons sugar

1 teaspoon salt

1 cup thick cream

2 eggs

1 teaspoon butter or other fat

Process

Mix and sift the dry ingredients, add cream gradually stirring constantly, add melted shortening and eggs beaten until thick and lemon tinted. Pour mixture into a well greased, shallow pan and bake twenty-five minutes in a hot oven. If not brown on top, place some distance from the gas flame in the broiling oven until delicately browned. Care should be taken that cake does not burn during the browning process.

Corn Bread (New Orleans Recipe)

2 cups white corn meal

1/2 cup flour

1/2 cup molasses or sugar

1 teaspoon salt

2 tablespoons melted butter

2 cups sour milk

1 teaspoon soda

2 eggs

Process

Sift together corn meal, flour and salt, add molasses and butter, and gradually sour milk while stirring constantly; add eggs beaten very light, then soda dissolved in two tablespoons hot water. Beat mix-ture thoroughly; bake slowly forty-five minutes in a well greased, shallow pan.

Quick War Bread

1 1/2 cups stale bread crumbs

3 1/4 cups cold water

3/4 cup molasses

1/2 tablespoon salt

2 cups corn meal

2 1/2 cups rye meal

1 tablespoon soda

3/4 cup shredded raisins

Process

Soak bread crumbs in two cups of water over night. In the morning rub through a colander, (without draining) add molasses and dry ingredients sifted together, mix with raisins, add remaining water and beat thoroughly. Turn into well buttered, brown bread molds, filling them two-thirds full. Adjust covers and tie on securely. Steam two hours.

Sweet Corn Bread

1 3/4 cups flour

3/4 cup corn meal

1/4 cup melted butter

1/2 cup sugar

1 teaspoon salt

2 eggs

1 cup milk

4 teaspoons baking powder

Process

Sift together flour, corn meal, salt and baking powder. Add sugar and melted butter; add milk gradually while stirring constantly. Beat the eggs until thick and lemon tinted; then fold carefully into first mixture. Turn into well buttered, shallow pan; bake twenty-five minutes in a hot oven. This mixture may be baked in hissing hot iron gem cups.

Old Fashion Corn Bread (Southern Recipe)

1 3/4 cups corn meal (hand ground)

1 cup white flour

1 teaspoon salt

2 tablespoons sugar

2 tablespoons lard

1 egg

2 cups sour milk

1 teaspoon soda

Process

Mix thoroughly corn meal, flour, salt and sugar. Rub in lard with tips of fingers. Add egg unbeaten and one and one-half cups sour milk; dissolve soda in remaining half cup of milk and stir mixture until ingredients are well blended; then beat (with the hand) six minutes. Turn into a well greased, shallow agate pan and bake thirty minutes in a fairly hot oven. Brown under the gas flame in broiling oven. This corn meal is coarse and should not be sifted. It is ground in a hand mill and contains all the good of the kernels.

Crackling Corn Bread

2 cups scalded milk

1 cup corn meal

2 teaspoons salt

1 cup cracklings

Process

Pour scalded milk gradually over corn meal mixed with salt, stirring constantly; add cracklings and mix thoroughly. Turn into a well greased, shallow pan to the depth of one-half inch. Bake in a moderate oven until crisp and brown. Split and spread with butter. Serve hot. Cracklings are the residue from the trying out of lard. They are extensively used as food by the colored people of the South and by the Mexicans. Cracklings serve the purpose of shortening and as such have quite a food value. The prejudice against their use is chiefly because of their cheapness, as well as the erroneous idea that prevails among the people of the North especially, that "cracklings is refuse."

Knoxville Corn Bread

1 1/3 cups yellow corn meal

1/3 cup flour

1 cup rich sour milk

3/4 teaspoon soda (generous)

1 1/2 tablespoons butter

1/2 teaspoon salt

4 tablespoons sugar

2 cups sweet milk

2 eggs

Process

Sift together corn meal and flour. Add to sour milk soda, salt, sugar and eggs beaten until thick and lemon tinted and one cup of sweet milk. Add to corn meal slowly while stirring constantly. Melt butter in a No. 8 cast iron spider; turn in mixture, then slowly pour over remaining cup sweet milk. Bake in a hot oven thirty-five minutes. Reduce heat, if browning too fast. Cut like a pie and serve hot with butter and jam or maple syrup. This is a most delicious corn bread and is known in Knoxville as Mollie White's corn bread. Mollie White was a "famed" colored cook of that city.