It i s a wh o l e educa t i on to kn e w
to
u s e c o rn m eal pr operly ,b u t w i th pati enc e
o n e i s mor e tha n re w ard e d fo r one s pers e ,
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v er a n c e .
A unt
Ann e s Deli ci ous C or n Bre a d
O ne cupful of white corn m eal ,1 cupful of b o ile d
h ominy ; knea d two e ggs in the h om iny ,put i n a
p i ec e of butter m elte d the s i ,
e of a h i c k o ry nut ,
one p inch of s alt ,o n e go o d p inch of sugar ; whip
a ll t h a t to gether ,a dd corn m ea l and co ld m ilk a l
tern a tely to a thick c ons i stenc y un til it d rop s off
the spo on in a thick ba tte r like a thi c k m ush
S om etim e s put in a p inch of yea s t p owd er ust
a s you are go ing to pu t it to bake
M ix it well ,
bak e it and s erv e D on t let it sta n d
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C
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Au n t Anne s C o rn Br ead Wi th out Powd er
Take a quart of c orn m ea l , 1 quart of milk ,
tabl e spo onful of fre sh butter
Let it s ta nd until
i t co o ls off a little ,then y ou a d d five well b ea te n
egg s
B ak e in a quick oven
M ix half quantity
i sh a smaller c orn brea d
with 3 eggs if y ou ,
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Sally Lun n— N o 1
1
eggs ,1 A; p ints of flour ,full sp o onful
p ut th e yolks in an d two sp o on sf u l s
1 gla s s of s our m ilk wi th tea sp o onful
p owder
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S a ll y Lun n— N O 2
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On e qu a rt of flour ,1 te asp o onful of salt ,1 ta ble ,
s p oonful of s ugar ,1 heap in g ta b l e s p o onf u l of l ard
and butter m ixe d with one t hird of a yeast cake ,
M ake the dough with warm
3 e ggs well b ea ten
wa ter i winter and with cold water in summ er
It should be the c ons i stency of light bread do ugh
L C t it ris e for four or five ho urs
Touch l ightl y
and tu rn into a butte re d cake m old an d bake w i th
It will tak e nearl y 4 0 min
o u t a s econ d kneading
ute s to bake and shou ld then s oak well
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C or n M eal
ems
Corn m eal gem s when well made are delicious
Cream a heaping
a n d a s li g ht a s th is tl e d own
table sp o onful of butter and half a cup of sugar
B eat up 1 egg and add to the creame d butter and
sugar
D i s s o lve a tea sp o onful of s o da in a p int
of s our m ilk and add to the m ixture
Add a cup
of flour an d two cup s of c ornmeal well s ifted to
ther
Boat well and p our into grea s e d muffin
in s
B ake i n a hot oven
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C o rn Do d gers
One quart of corn m eal ,a littl e s alt and water
enou g h to m ake the batte r us t s tiff enough to
m ake the mixture into cake s with the hands B ake
on tin she ets
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C orn Bis c u i ts
1
S i x tab le sp o onful s of soft hom iny , 42 a pint of
a
c orn m eal , a large tabl e sp o onful of lard ,
p int o f m ilk an d m i x the ingred ients well to gether
and make into cak e s ab out the s i ,
e of a s auc er
P ut them up on a tin sheet and bak e in a m o der a t e
oven
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N orth
Car olina Dabs
O ne p int of m eal ,2 e ggs ,a sma ll d es ert s p o on
ful of lard ,a win egla s s of m ilk ; s cal d th e m eal and
while hot rub in th e lard ,b ea t the e ggs ver y light
a n d a dd them to the m eal ; sti r in the m ilk and a
littl e sa lt Dr op them i x tu r e from a s p o o n up on
a tin she et an d bake in a m o derate oven
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C orn ourne y
Into 2 tabl es po onful s of c old homin y rub a ta ble
s p o onful of butter ,an
egg ,half a p int of m ilk
a n d corn flour enough to make the batter
us t a s
s ti ff a s to b e spread up on a b oard ,
ab out a quart er
of an inch thick
Put th e b oard b efore th e fi re ,
b rown the cake and b rown the other s i de in the
s ame wa y
Salt to ta s te
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V irgin i a E g g
B r ea d
O ne quart of me al ,half a p int of wh eat flo ur ,
a pint an d a half of m il k,2 e ggs and a tables p o on
ful of butte r ,m i x all well an d bak e e ither i n cup s
or a tin p an
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B amin i B rea d
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Take a p int of h om iny bo il ed s oft ,a dd a ta ble
sp oonful of butter , a p int of m ilk and 4 eggs ,
,
hicken with fl our and bake m a d1 sh
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, Cake
oe
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Thre e spo onful s of homin y ,2 of rice flour ,a
li ttle butter and m ilk suffi cient to make i t soft
Bake on a gri ddle or on a h o e
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H o m i n y ritters
B ea t up three egg s with a large spo onful of
butter ,ad d to th es e 3 s po onsful of col d hom in y ,
a p int of milk a nd a p int of wheat flour
M ix
all to gether and le t it ris e thre e h ours
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C or n S p o o n B rea d
One p int of corn flour ,bo il half to a mush ,add
wh en ne a rl y c o l d 2 eggs ,a tablesp oonful of but
te r and a gill of milk an d then the remaining ha lf
of flour B ake on a grid dle o r greas e a p an an d
drop in sp o onsful
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rit
te rs
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p int of flour and a p int of m ilk mixed to
gether ,3 table sp o onsful of hom in y an d 2 eggs with
a
teasp o onful of salt
Th e whole must be well
m ixed and dropp e d with a large sp o on into bo iling
la rd an d fr ied brown
E a ch sp o onful make s a
fri tter
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Corn riddl e Cakes
To a pint of corn flo ur a dd a quart of milk ,a
table sp o onful of butte r ,2 e ggs and a little s alt ;
be at them a ll well togeth er an d lay the b atter o n
your gr iddle of which thickn e s s you d e sire
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rits Br ead
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B eat up the yo lk of one egg with a large cup
of c old hom iny , ma sh ed up with a s p o onful of
butter and a littl e s alt ,to wh ich a dd a p int of raw
grits well dra in ed after wa shin g
M ake it into
a loaf an d bake ab out half an h our
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Sweet P o tato B u n s
Ru b into it a s
B o il an d ma sh a swe e t potato
much flo ur a s w ill m ake i t lik e bread Add sp ic e
and sugar to y our ta s te ,with a sp o onful of yea s t
Wh en i t ha s ri s en w all ,work in a p i ece of butter
B ake it in small ro l ls to be eaten ho t with butter
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C ouch e C ouche
M ak e a p a ste a s you m ake fo r co rn brea d by the
above re ce ipt S w ea ten it with sugar Inste ad of
p utting i t in a pan ,y ou greas e a p ot w
ith la rd and
a s the pa ste c o ok s to th e s ide of the p o t you s crap e
it off with a spo on D o that fi ve or s i x time s unti l
all y our p a s te i s c o oke d It i s delic ious fo r break
fa st with c off e e
The S outh ern ch ildren a re very
fon d of it with m ilk
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nt Ann e s H o ecake :
Take a large cupful of c orn m eal ,s ift it in a
bowl one p inch of s alt ,m ix it with a little b oiling
water Le t it get c old M ake small round cake s ,
p inch them on top
Put in a p an to b a k e , i n the
oven
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H omi n y Br e ad a n d vV a fi l es
One egg ,4 table sp o on sful of hominy ,4 table
s p o on sful of p la in flo ur , two table sp o onsfu l of
m el ted butter ,and two cup sful of swe et milk Put
th e butter in th e hom iny and a dd the other ln
g r e d i e n ts ,putting in the flour la st ,with a small
p m c n of baking p owd er
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C orn Muffin s
To thre e p ints of corn m eal add a pint of tepi d
water , a teacu p ful of y ea s t ,a table sp oonful of
s ugar and a tea sp o onful of salt ; m i x all well to
To be mixed at night
g ether and bake in rings
f or us e the next m orning and in the m orning for
evening us e
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C orn M eal Bre a d
e of an egg i nto a
Rub a p i ece of butter the s i ,
p int of corn meal M ak e it a ba tter with 2 egg s
and s ome new m ilk
Add a sp o onful of y ea s t
S et it by th e fire an hour to ris e
Butter littl e
pans ,fi ll th em a nd bake
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Thi n C o rn Br ead
B eat 2 eggs with a table sp o onful of sugar ,1
and one third cup s of corn m e a l ,on e third cup of
flour ,2 tab le sp o onsful of m elte d butter , 1 tea
s p o onful of salt ,m ilk en ough to make a ver y thin
batter
Som etim e s us e 2 table sp o onsful of co oke d
ho m i n y and le s s m ea l B ake in a hot oven ab out
3 0 m inute s
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Wes t Indi es Co oki es
rate a p ie ce of pumpkin ,a dd a p i ec e of butter
si ,
e of an e gg ,a little cinnam on ,a cupful of sugar ,
c orn m eal enough to bin d it to gether
Co ok in
plantin leaf or grea s e d p ap er ,or on a banana
Sam e thing can b e done with
deaf ; bake quickl y
s w eet p ot a to e s
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B oil ed H o miny
Two cups of b oil ed hominy wh ite hom in y ,s oak
over n i g ht in co l d water,le t th e water cover th e
h om iny in m orning ,a dd a tea sp o onful of salt an d
m ix all to gether
Put in a do ubl e b oiler fo r half
an hour , stir o cca s i onall y if yo u w a nt it dri er ;
don t put s o much water to it and unc over i t an d
l et it dry
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C o ok Rice — N o 1
Take a cu pful of rice and put it in a co lander
and wa sh it thoroughly ; th en after letting the
w ater d ain of f
put it in a s aucepan with water
nough to c over the rice Shake the saucep an o c
c a s i o n a l l y and 11: the ric e a dhere s to the bottom of
the saucepan u s e a fork to loo s en it
ow
to
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Co o k Ri c e N o 2
Take a cupful of rice an d put it in a co land e r
a n d wa sh it tho roughly ; then after wa shing and
letting it dra in put the c olander of rice in a sauce
p an ,putting a littl e water in sauc epan to ke ep th e
p an from burning ,an d put it in th e oven shaking
the s aucepa n o ccas ionally
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C or n P o ne
Corn p one i s highly recom m ended as a breakfa st
di sh Take a heap ing c off e e cupful of b o iling h om i
n y , h ea t i t and then put in a tabl esp o onful of
butter ,3 eggs and n early 1 p int of swee t m ilk
A s much co rn m eal m a y be add ed a s w i l l s erve
to thicken thi s until it i s like th e bat er fo r ohnny
cakes Bake in a quick o v en and serve
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P op O v er s
Two cup sful of flour ,3 eggs ,2 c up sful of m i l k ,
one h alf of sa lt ,b e at e gg s without s eparating very
li ght Pour m ixture slowl y over fl our to p reve nt
lump ing ,grea s e cup s with butter Put i n ov en to
g et hot
Co ok in m o derate oven a t bo t tom about
thre e quarter s of an hour
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C or n B read
A handful of hom iny ,2 sp o onsful of batte r a n d
l ard mi x e d ,3 eg gs ,on e cupful of c orn m ea l and
one cupful of m ilk
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B atter Br ead
Six tabl e sp oo nsful of wh eat flour three of c orn
meal ,w ith a littl e s alt ,
; s ift th em ,and m ake a
thin batter with 4 eg gs an d s om e mi lk
Bak e in
mould s in a quick oven
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M o untain B read
A p int of s our but term ilk a large s p o onfu l of
butter ,a la rg e tea sp o onful of s o da ,s alt to th e
ta ste
Stir into th e butterm ilk ab out a p int of
corn m eal , ub in the batter an d s alt ,di s s o lve th e
s o da in a win egla s s of warm water an d a d d it
Shoul d th i s m ixtur e no t h e s tiff enough to b e
ma de into a cak e with th e han ds a dd m ore flour
B ake ab out half a n h our in a m o derate o v e n
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C or n W a fe rs — N o 1
of m eal ,one gill of m ilk an d one gill
de s ert sp o onful of butter and a l ittl e
to a light brown
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O ne p int
of water ,a
B ake
s alt
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C orn Wafer s — N O 2
T o 2 tablesp o onsful of c o ld homin y a dd one
tabl esp o onful of ric e fl our and 1 of wh eat flour ,a
little s alt Th in it with milk to th e prop er c o u s is
ten ey to b e baked in wafer iron
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Br eakfas t M e al C a k es
To a p int of corn m eal a dd a p int of butte rm ilk
or clabb er ,on e egg ,two o unce s of butter ,one tea
s p o onful of s alt an d one of s o da ; m ix a ll well to
g ether ob s erving to add th e s o da us t b efore the
cakes are s ent to the oven
B ake quickl y
R ice
m a y b e s ub s tituted f or corn m eal
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Corn Ri ng C ak e s
Two eggs ,1 p i n t of milk ,1 p int of co rn meal and
a little s alt and a de s ert sp o onful of butter M i x
the s e ingred ients we ll together and bake in rin g s
or small pans
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C o r n Cr i s p
On e p int of m ea l ,a tablesp o onful of lard ,a littl e
salt and a dd a little wa ter Mak e it into a cak e
abo ut ha lf an inch thick and la y it up on y our b oa rd ;
put i t b efo re the fi re an d w hen brown p a s s a c ours e
threa d under it and turn it up on another b oard
When baked o n th a t s i de take it up ,spl it th e
cake and then put th e crus ts on th e gri diro n a n d
brown and cri sp them
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C or n Cake
Wi th one quart of co rn m eal s ca lde d,m i x on e
half qua rt of m ilk and one half q u art of wat e r ,
s mall quantitie s of s o d a ,
s alt an d brown sugar
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Corn B r e a d
One p int of c orn m eal ,one quart of m il k ,2 e gg s
and a little salt B ea t th e egg s an d a dd th e o th er
ingre dients Bake in a pan ab out an inch thi c k
A
c c a b ee
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Al e x and er s Cor n B re a d
Tak e 1 p int of butterm ilk , thre e e ggs a nd a
tea sp o onful of saleratu s
M i x them well to ge ther
and add enough c orn m e a l to m a ke a thin b a tt e r
D rop it from a sp o on in tin sh ee ts a n d ba k e
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Cam p Cor n Brea d
To half a p int of h o t h om iny a dd a large
s p o onful of butter ,a s altsp o onful of s alt and a
large tea cup of milk
M i x thes e ingredients well
to gether and a dd a s much co rn m eal a s will bring
i t to a p rop er con sis tency for baking Le t it r e
m ain for s om e h ours in thi s s tate b efore baking
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C orn Bre ad
B o il thre e swe et p otato e s of the c omm on s i ,
e
and ma sh them up wi th a large sp o onful of butter
To thi s a dd a te asp o onful o f s alt an d an egg
When the s e have b e en well m ixed put in about
thre e quarters of a pint of c orn flour an d b eat the
wh ol e tog ether , a d ding by de gree s about thre e
gills of m ilk
Whil e thi s i s p rep aring ,the cover
of a c utch oven mu st b e heated a nd wh en the m i x
ture is ready ,which will be in ten m inutes ,it must
be put into a skillet which ha s b e en grea s ed and
p lac e d on hot c oals The cover must then be put
over with ho t coal s on th e top It will take ab out
a quarter of an hour to bake ,whi ch mus t b e done
a s s o on a s the m ixture i s rep are d ,or it will b e
c om e hard With suga r ,wine and butter a s a sauce
it m ake s a go od p ud ding
E s p e ta n g a
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Sa m p i t Br ea d
O ne tabl esp o onful of lard o r butter ,5 tabl e sp o ons
ful of corn fl our ,4 of hom in y ,2 eggs ,a tea s p o on
Ru b th e hom in y a nd butter well to
ful of salt
geth er ,then a dd th e eggs ,four ,and sa lt ,an d a fter
rubb ing the who le well put th e mi x ture into a pl ate
or tin p an an d b a k e in a qui ck oven
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B ac h elor s P one
M elt a p iec e of butter the si ,
e of a n e gg in a
p int of new m ilk B eat the y olks of 5 or 6 e gg s
very light ,s tir into the milk s om e In dian m eal ;
then ad d the eggs and a little s alt
Ma k e it rath er
s tiff er than a flo ur pudding
B ak e i t in a quic k
oven in a buttere d p an
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I n di a n Ca ke s
Two eggs ,one p int of mi lk ,2 sp o o nfuls of mo
las s e s and m ea l enough to ma k e a thi c k b a tter ,a
little salt
D i s s olve a sm a ll t ea sp o onful of p ear
la sh in wa rm water an d m i x i t w e ll with th e othe r
B ake ab out 1 hour
i ngredi ents
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P ort Ro yal C orn Ca k es
O ne p int of co rn mea l ,4 tab l e sp o onsful of whe a t
fl our ,1 quart of m ilk ,3 eggs ,s a lt to ta ste : M i x
the m eal and flour with th e m ilk ,beat th e e gg s
very light and a dd them
Ba k e on a gri ddl e a n d
s erve ho t with fre sh butter
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O w e nda w C or n Br e a d
.
Take about 2 teacup s of h om in y and whil e ho t
m i x in it a very large sp o onful of butter
B eat
four e gg s and s tir them into th e hom iny ; next
a dd about a p int of m ilk ,and la s tl y half a pint of
c o rn m eal The b atter shoul d be of th e c ons isten
c y of a rich b oile d custard ; if th ick er add a l ittle
m ore m ilk
Bak e with a hot oven
The p an
in which i t i s baked should b e a deep o n e
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Ch i cora C orn Br ea d
To one quart of m ilk a dd 6 eggs well b eaten ,1
table sp o onful of wh eat fl our and 1 te a spo onful of
1 tablesp o on
s al eratus ,a large sp o onful of butter ,
ful of brown sugar with a s much corn m eal a s
will mak e a thick batter ,a dd a l ittle salt an d bake
a s s o on a s m ixe d in tin or earthen pans
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P o l en to—él n di a n
M eal
Thre e fourth of a cup of y ellow m eal ,3 cup s of
water Put the water into a granite or iron sauce
p an ,ad d s alt When it b egin s to b oil add the h
d ian m eal ,littl e b y little
eep stirring constantl y
a s y ou p our it in ,to pr event lump s B o il fo r one
half h our ,s tirring con stantly over a m o derate fire
If d es ired ,a li ttle m ore wate r m a y b e added if
preferre d n ot s o thick
A dd gra te d ch ees e and
butt e r
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P ol e n t a Da b s
S cald a p int of Indian corn m eal with b o iling
water ,a dd two light b eaten e ggs ,one win eglas s of
c ream ,s alt ,b eat it th o roughly ,and drop a S p o onful
on a well buttere d p an
B ake on m od erate oven
2 0 or 3 0 m inute s
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S m all H i n ts
Salt increa s e s th e intens it y of c ol d
s alt h elp s to b eat the whites o f e g g s
r y fi sh and o ys ters in co rn m eal
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A
p inch of