Corn Bread (Without Eggs)

3/4 cup corn meal 3/4 cup flour 2 tablespoons sugar 1/2 teaspoon salt

3/4 teaspoon soda 1 1/2 cups buttermilk or sour milk

Mix and sift dry ingredients, add buttermilk gradually, and beat well; pour into well-greased shallow pan, and bake in hot oven twenty minutes.

Country Corn Bread

3/4 cup corn meal 3/4 cup flour 3 teaspoons baking powder

1 tablespoon sugar

1/3 teaspoon salt

1 beaten egg

3/4 cup milk and water mixed

2 tablespoons melted bacon fat

Mix in order given, beat well, and bake in a well-greased shallow pan in a hot oven about twenty minutes. Half of the egg will make a very good corn bread. Leftover pieces may be split, lightly buttered, and browned in the oven.

Custard Corn Cake

1/2 cup corn meal 1/2 cup flour 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon soda

1 cup sour milk

1 egg

2 tablespoons melted shortening 1/2 cup sweet milk

Mix and sift dry ingredients; add sour milk and egg well beaten, and beat thoroughly; melt shortening in an earthen baking dish, pour in batter, pour the sweet milk over it, and bake in a hot oven twenty-five minutes. Cut in wedge-shaped pieces for serving.

Molasses Corn Bread

1 cup corn meal 1 cup flour 4 teaspoons baking powder

1/2 teaspoon salt 1 egg

1/4 cup molasses 1 cup water

2 tablespoons melted bacon fat

Mix and sift dry ingredients; add egg well beaten, molasses, water, and bacon fat; beat well, pour into a well-greased shallow pan, and bake about twenty minutes in a hot oven.

Rhode Island Corn Cake

1 cup white corn meal 1 cup flour 4 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 egg

1/4 cup melted shortening

1 cup milk

Mix and sift dry ingredients; add egg yolk well beaten, shortening, and milk; beat well; fold in the stiffly beaten white of egg, and bake in a greased, shallow pan in hot oven about twenty minutes.