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Corn Breads and Hush Puppy recipes

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Hoe Cake Recipe 1 In reply to
4 cups white corn meal
1 teaspoon salt
Boiling water

Mix salt and meal, add boiling water to make a stiff batter. Moisten hands in cold water. Take a tablespoon of the batter in your hand and press it into a thin round cake. If you have an open fire, have before it an oak plank, well heated. Place the cakes on the board in front of the fire. Bake on one side and turn and bake on the other until thoroughly done, about three-quarters of an hour. These can also be baked on a griddle on top of the fire.

When done pull apart, butter and send to the table hot.



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Hoe Cake Recipe 2 In reply to
1 pint yellow cornmeal
1/4 cup sugar
1 pint milk
2 tablespoons butter
1/2 teaspoon salt

Mix the dry ingredients together with the butter. Scald the milk and pour into the meal, stirring constantly. Cook directly over the fire until thickened. Drop by spoonfuls on a buttered pan, and bake in a hot oven until evenly browned.



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Johnny Cake Recipe In reply to
1 breakfast-cup of Maize meal
1 1/2 breakfast-cups of flour
1 teacup of sugar
1 1/2 ounces of butter
1/2 teacup of milk
Baking powder

Rub the butter into the flour, add the sugar and baking-powder; add milk to the dry ingredients, forming a very thick batter. Bake in a well-greased, shallow baking-tin, in a moderately hot oven for about three-quarters of an hour. Cut open and butter while hot; or it may be eaten cold. A teacup of sultanas may be added if liked.



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Loaf Corn Bread Recipe In reply to
2 cups yellow meal
2 cups Gold Medal flour
1 teaspoon salt
4 teaspoons baking powder
1 tablespoon sugar
3 eggs
2 cups milk
3 tablespoons melted butter

Measure, mix and sift the dry ingredients, add milk, eggs well beaten and melted butter. Beat long and hard. Bake in a large round loaf in a moderate oven



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Mush Bread Recipe In reply to
1 pint sweet milk
1 pint cornmeal
1/2 teaspoon salt
1 teaspoon butter

Heat milk to scalding point, stir in slowly meal When done remove from fire, add butter, salt and beat well Then add one egg beaten separately Bake until light brown in a buttered dish



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Raised Corn Bread Recipe In reply to
3 cups corn meal
9 cups entire wheat flour (ground fine)
3 cups boiling water
2 cups cold water
1-1/2 tablespoons salt
1/4 cup melted vegetable fat
1/4 cup sugar
1 cake compressed yeast

Put the corn meal into a bowl and pour on the boiling water in a slow stream, stirring constantly. Add the cold water, and mix well. Dissolve the yeast in a little water; and when the scalded meal is cooked to about 85 degrees, add the yeast and 2 cups entire wheat flour and mix well. Cover and set in a warm room until light and spongy (about 1-1/2 to 2 hours); then add the salt, the sugar and the fat and mix well. Add the remaining flour, or enough to make a medium soft dough, and knead on a board until elastic; then put into an oiled bowl, cover and set in a warm room to rise. Follow the directions for raising entire wheat bread; and when it has been worked down the first time, mold, and put into pans for baking. Do not allow it to rise too light in the pans.



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Rice Corn Bread Recipe In reply to
1 cup cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 cup cold boiled rice

1 cup milk

1 egg

1 tablespoon shortening

Mix all ingredients together. Bake in greased pan in moderate oven for about 35 minutes.



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Soft Corn Bread Recipe 1 In reply to
1 pint of sweet milk
1 tablespoonful of butter
1/2 cup of white corn meal
1 egg. beaten lightly
1/2 teaspoonful of salt
1 level tablespoonful of baking powder

Scald the milk in a double boiler, stir in the meal and let cook three hours, then beat in the other ingredients. Note that it is a tablespoonful and not a teaspoonful of baking powder. Turn into a buttered baking dish suitable for the table. Bake about forty minutes. Serve hot from the dish. This is often called Spoon corn bread



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Soft Corn Bread Recipe 2 In reply to
1 pint of sweet milk

1 tablespoonful of butter

1/2 cup of white corn meal

1 egg beaten lightly

1/2 teaspoonful of salt

1 level tablespoonful of baking powder

Scald the milk in a double boiler, stir in the meal and let cook three hours, then beat in the other ingredients. Note that it is a tablespoonful and not a teaspoonful of baking powder. Turn into a buttered baking dish suitable for the table. Bake about forty minutes. Serve hot from the dish. This is often called Spoon corn bread.



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South Carolina Corn Bread Recipe In reply to
1 1/2 quarts fine corn meal
2 1/2 quarts wheat flour
or
2 1/2 quarts fine corn meal
1 1/2 quarts wheat flour
2 teaspoons salt
1 pint mashed sweet potatoes
1 cake yeast

Mix one pint each of the corn meal and the flour and add warm water enough to form a stiff batter. Add the yeast cake, mixed with a small amount of water. Keep this sponge in a warm place until it becomes light. Scald the meal with boiling water and as soon as it is cool enough add it to the sponge, with the flour, potatoes and salt. The dough should be just thick enough to knead without danger of its sticking to the board. Experience will teach how much water to use to secure this end. Knead well, and put in a warm place to rise. When it is light, form into loaves, put into bread pans, and let it rise until its volume is doubled. Bake in a moderate oven.

It was a common, though not general, practice in New England to add cooked pumpkin to the other ingredients in making such bread as this, very much as sweet potato is used in the South. The sweet potato or pumpkin changes the flavor of the bread somewhat and apparently facilitates the rising of the dough, improves the texture of the bread, and tends to keep it moist. However, if sweet potato or pumpkin, either home cooked or canned, can not be conveniently obtained, good bread can be made without it.



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Southern Corn Bread Recipe In reply to
2 cups corn meal
1 tablespoon Argo or Kingsford's Cornstarch
1 teaspoon salt
1 scant teaspoon soda
1 tablespoon Karo
1 egg, well beaten
2 tablespoons Mazola
2 cups sour milk or buttermilk

Combine ingredients in their order. Beat and pour into medium-sized pan oiled with Mazola. Bake 30 minutes in hot oven, 375 degrees F. May be made with sweet milk and 2 teaspoonsful baking powder instead of sour milk and soda.



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Southern Corn Pone Recipe In reply to
1 teacupful of cooked hominy--the smaller-sized kind. While it is hot stir in 1 table-spoonful of melted butter and 2 eggs beaten very light; stir in 1/2 pint of sweet milk very gradually, then yellow corn meal enough to make a batter as thick as boiled custard. Add 1 1/2 teaspoonfuls of baking-powder, and less than teaspoonful of salt. Bake in a hot oven three-quarters of an hour in a pudding-dish.


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Southern Cornbread Recipe In reply to
1 cup sour milk
1/2 teaspoon soda dissolved in 1 teaspoon water
1 egg yolk
1/2 teaspoon salt
1-1/2 cups cornmeal
White of one egg beaten stiff and added last

Mix in the order given and bake in muffin tins or in a shallow pan in a moderate oven (350 degrees F.) For fifteen minutes. To be real Southern cornbread, this should be made of white cornmeal made from the whole grain.



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Spoon Cornbread Recipe In reply to
2 cups water
1 cup white cornmeal
1 cup milk
1 tablespoon butter
1 teaspoon salt
2 eggs

Mix the water and cornmeal and bring slowly to the boiling point. Cook five minutes. Add the milk, butter, salt and well-beaten eggs. Beat thoroughly and bake in a well-greased pan for twenty-five minutes in a moderately hot oven (350 degrees F.). Serve from the same dish with a spoon.



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Thin Corn Cake, called "Splits." Recipe In reply to
1 cup yellow corn meal
1/4 teaspoon salt
2 tablespoons melted butter
1 1/2 cups boiling water
1 teaspoon sugar

Mix and sift the dry ingredients, scald with the boiling water and beat thoroughly. Add the butter and when well mixed spread very thin on buttered tin sheets. Bake slowly about twenty minutes. Pull apart and butter while hot.



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Virginia Corn Bread Recipe In reply to
 
Take 1 pint of hot corn-meal mush; 1 tablespoonful of melted butter or lard; 2 eggs beaten separately; 1 cupful of raw oysters (drained). Add sweet milk enough to make it like cake batter, put in buttered pudding-dish, and bake from one-half to three-quarters of an hour. Serve in the dish.


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White Corn Bread Recipe In reply to
4 cups white corn meal
1 tablespoon melted butter
1 teaspoon salt
2 cups sour milk
1 teaspoon soda
3 eggs

Scald the corn meal with boiling water. The meal must be moistened but not wet. Add to this butter and salt, eggs well beaten and the sour milk. Beat until smooth. Dissolve soda in a tablespoon of the boiling water and stir into the mixture. Turn into a greased pan and bake in a moderate oven forty-five minutes



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Zuni Indian Bread Recipe In reply to
1 cup white corn meal
1 cup yellow corn meal
1 cup water
1 teaspoon salt
1/8 teaspoon cayenne
1 cup chopped butter

Mix all well together; form into rolls about five inches long; roll in greased paper, and bake in a moderate oven one hour. Serve hot. The Indians roll these cakes in husks of corn.



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