South Carolina Spoon Corn Bread

2 cups fine hominy

6 cups boiling salted water

2 tablespoons strained bacon fat

3 eggs

2 cups milk

2 cups corn meal

Salt

Milk

Process

Add hominy slowly to boiling salted water until mixture thickens; then cook over boiling water until soft (about one hour). Remove from range and while hot add bacon fat, eggs beaten until thick and lemon tinted; add milk and slowly corn meal; add salt if necessary. The mixture should be the consistency of boiled custard. If too thick and dry add more milk. Turn into a well buttered baking dish and cook in the oven until mixture is firm. Serve at once in the dish in which it was baked.

Kentucky Spoon Corn Bread

1 cup corn meal

2 cups cold cooked rice

1 tablespoon butter

1 1/2 cups milk

1 teaspoon salt

2 eggs well beaten

1 teaspoon baking powder

Process

Wet corn meal with boiling water and stir until the consistency of mush, add rice, butter and salt; let stand over night or several hours during the day. Then add eggs and milk; sift baking powder into mixture. Beat well and pour into a well buttered, shallow pudding dish; bake thirty-five minutes in a moderate oven. Dot over with small bits of butter when almost done. Serve with a spoon from dish in which it was baked.

Rice And Corn Meal Spoon Bread

1/2 cup rice

2 1/2 cups boiling water

1/2 teaspoon salt

3 tablespoons butter or butterine

3 eggs

3/4 cup skimmed milk

1 1/4 cups white corn meal

3 teaspoons baking powder

Cheese sauce

Process

Blanch rice; add to boiling water; add salt and cook five minutes, stirring constantly. Then cook in double boiler until rice is tender. Remove from range, add butter, eggs beaten until thick and lemon tinted; add milk gradually with corn meal sifted with baking powder. Beat mixture thoroughly and turn into a well greased baking dish and bake in a moderate oven forty-five minutes. Serve from the baking dish with a spoon. Cheese sauce may be served with this bread and will supply the needs of a Meatless Day for dinner.

Virginia Spoon Corn Bread

1/2 cup granulated cooked hominy

1 teaspoon salt

2 tablespoons lard

2 tablespoons butter

3 eggs

1 1/2 cups milk

2 cups corn meal

2 teaspoons baking powder

Process

Add shortening and salt to hot hominy, add corn meal sifted with baking powder, alternately with milk, mix well. Beat eggs until thick and lemon tinted; add to first mixture and beat vigorously. Pour into a well buttered pudding dish, bake in hot oven forty-five minutes. Serve in baking dish with spoon.

Corn Pone

To two cups corn meal (water milled) add one and one-half teaspoons salt and one tablespoon bacon fat or melted lard and sufficient scalded milk or equal parts of milk and boiling water to make a mixture that can be molded with the hands into oblong cakes six inches long, three inches wide and one inch thick in center; the pones should taper at the ends and a trifle thinner. Before molding, the mixture (when cool enough) should be thoroughly blended with the hand; then shaped, placed on a hot, well greased tin baking sheet, brushed over with melted fat or milk and baked twenty-five minutes in a hot oven. When done, split each pone, spread with butter and lay a thin slice of broiled bacon between; fold again and serve immediately.

Mammy's Pumpkin Pone

2 cups corn meal

2 cups cooked and strained or canned pumpkin

1 teaspoon salt

1/3 cup sugar

2 tablespoons sausage fat

Process

Mix ingredients in the order given. Beat vigorously until thoroughly blended, then slightly butter the hands and mold the mixture into pones almost an inch thick in the middle. Place on a well greased baking sheet and bake thirty minutes in a hot oven. Split, butter them, and serve at once.

Jolly Joe

2 cups corn meal

2 cups flour

1 teaspoon salt

1 cup N. O. molasses

2 cups sour milk

2 1/2 teaspoons soda

2 tablespoons hot water

Process

Sift together corn meal, flour and salt; add molasses and sour milk, beat thoroughly, then add soda dissolved in hot water. Turn into a well buttered mold, adjust cover, tie securely and steam three to four hours. Two-thirds cup of seeded and shredded raisins may be added to this mixture if fruit brown bread is liked.