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Corn Breads and Hush Puppy recipes

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Corn Breads and Hush Puppy recipes
North, East, South and West. We all have recipes for Corn Breads and or Hush Puppies. Please feel free to share your favorite recipe.Cool


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Hush Puppies #1 In reply to
1 bottle vegetable oil

1 cup yellow cornmeal

1/3 cup flour

1 tsp. sugar

1 tsp. baking powder

Salt

1/8 tsp. cayenne pepper

1 egg

1/4 cup chopped onion

8 - oz. can cream - style corn

2 T. buttermilk

Heat oil in deep fryer. Mix cornmeal, flour, sugar, baking powder, salt and cayenne. Stir in remaining ingredients until combined. Drop batter by tablespoonful into hot oil. Cook until golden brown, about 4 - 5 minutes. Drain on paper towels.
While oil is still hot, go ahead and fry your fish in the same oil.



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Apple Corn Bread Recipe 1 In reply to
2 cups white cornmeal

2 tablespoons sugar

3/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cream of tartar

1 2/3 cups milk

3 apples, pared, cored, sliced

Mix the dry ingredients together. Add the milk and beat thoroughly. Add the apples and mix. Pour into well buttered pan. Bake about 35 minutes in moderate oven



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Apple Corn Bread Recipe 2 In reply to
2 cups white corn meal
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon cream of tartar
1 2/3 cups milk
3 tart apples pared and sliced
1 teaspoon soda

Mix the dry ingredients, add milk, and beat thoroughly. Add the apples. Pour into a well-buttered shallow pan, and bake thirty minutes in hot oven.



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Ash Cake Recipe In reply to
1 quart corn meal
2 teaspoons salt
1 tablespoon shortening
Boiling water

Scald the meal; add the salt and shortening, and when the mixture is cool, form it into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under the cakes and one over them, and cover them with hot ashes



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Beaten Corn Bread Recipe In reply to
3/4 cup white corn meal
3/4 cup white flour
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon butter
Water

Mix and sift the dry ingredients and rub the butter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it.

A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.



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Corn Bread Recipe 2 In reply to
1 cup flour

5 teaspoons baking powder

3 tablespoons sugar

2 cups milk

1 teaspoon salt

2 eggs

3 tablespoons shortening, melted


Mix and sift together flour, sugar, salt and baking powder. Mix in the cornmeal. Add the milk, the shortening and the well beaten eggs. Beat well. Pour into well greased pan and bake in hot oven for about 25 minutes.



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Corn Bread Recipe 3 In reply to
1 cupful cornmeal
2 tablespoonfuls melted Crisco
1 cupful flour
1/2 cupful sugar
1 cupful sour cream
2 eggs
1/2 teaspoonful baking soda
1/2 teaspoonful salt

Mix cornmeal with flour, sugar, salt, Crisco, eggs well beaten, and soda mixed with cream. Mix well and turn into Criscoed tin and bake in moderate oven thirty minutes.

Sufficient for one small pan of corn bread.



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Corn Bread Recipe 4 In reply to
1 cup corn meal
5 cups white flour
1 tablespoon sugar
2 teaspoons salt

2 tablespoons butter
1 1/2 cups water and milk
1/2 yeast cake dissolved in 1/4 cup warm water

Prepare and bake this recipe the same as for fruit bread, omitting the raisins.



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Corn Bread Recipe 5 In reply to
2 cups corn meal
3 tablespoons flour
Scant 2 teaspoons salt
3 tablespoons sugar
4 tablespoons vegetable fat
2 cups boiling water
A little cold water to thin to right consistency
2 eggs separated

Mix all the dry ingredients thoroughly in a bowl, add the fat, pour on the boiling water in a slow stream, stirring constantly. Add a little cold water as needed, to make a medium, smooth batter. Beat the whites until they are stiff and dry. Beat the yolks, and fold them into the beaten whites. Into this, work the corn mixture, and mix, using the folding motion. Pour into a shallow oiled baking pan and bake in a quick oven. Success in making this bread will depend largely on having the water boiling hot, and pouring it over the meal in a slow stream, as too rapid pouring will dissolve the starch granules, causing it to absorb too much water, and as a result, the bread will not be light when baked.



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Corn Cake Recipe 1 In reply to
1 egg, 1/2 cupful sugar, butter size of an egg, 1 cupful sweet milk, a pinch of salt, 1 cupful of corn meal, 1 cupful of flour, 3 teaspoonfuls of baking-powder. Bake half an hour.


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Corn Cake Recipe 2 In reply to
1 egg, 1/2 cupful sugar, butter size of an egg, 1 cupful sweet milk, a pinch of salt, 1 cupful of corn meal, 1 cupful of flour, 3 teaspoonfuls of baking-powder. Bake half an hour


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Corn Cake Recipe 3 In reply to
Make a custard from 2 eggs well beaten, 1/2 cup milk, 1/2 tablespoon Crisco, and 1/2 tablespoon sugar; beat into this 3/4 of cup of canned corn. Sift together twice, 7/8 cup of flour, 1 tablespoon baking powder, and 1/2 teaspoon salt; beat into other mixture, and drop in Criscoed muffin rings by the tablespoon; set in a Criscoed dripping pan, and bake in a moderate oven until done.


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Corn Dodgers Recipe In reply to
1 cup corn meal
1 tablespoon vegetable fat
1/2 teaspoon salt
2 teaspoons sugar
1 cup boiling water
Cold milk or canned milk

Mix all the dry ingredients, add the fat, pour on the boiling water all at once, and stir smooth. Add just enough cold milk or canned milk to make the batter of a consistency barely to drop from a spoon, but not to run. Drop from the side of a large spoon, into an oiled baking pan, in oblong shapes, and bake in a quick oven.

NOTE - If desired, water may be used instead of milk, a little more of the fat being added; but the dodgers will not then brown so readily as when milk is added at the last. If ground whole corn meal is used, less shortening and sugar are needed than for the ordinary degerminated commercial corn meal.

Corn Cake

Take the above corn mixture and spread it 1/4 inch deep in an oiled baking pan, and bake in a hot oven.



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Corn Meal Crisps Recipe In reply to
1 cup corn meal
1 cup pastry flour
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons vegetable fat
1/2 cup water

Mix all the dry ingredients, add the oil, and rub between the hands. Add the water, and mix to dough. Roll out 1/4 inch thick and cut with a biscuit cutter. Prick with a fork and bake to a light brown.

Rye Sticks

take the dough of the preceding and roll out 1/2 inch thick. Cut into long strips about 1/3 inch wide, then again crosswise into 3-inch lengths. Lay in a baking pan, leaving a little space between and bake to a light brown color.



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Corn Meal Scones Recipe In reply to
2 cups corn meal
1 teaspoon sugar
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons butter
Milk

Mix the dry ingredients, rub in the butter, add sufficient cold milk to make a drop batter, bake on a griddle in muffin rings as you would ordinary muffins.



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Cornmeal Cakes Recipe 4 In reply to
1 pint meal
1 heaping tablespoon cooked rice
2 eggs beaten separately
1 pint milk
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon baking powder

Mix meal, flour, salt, baking powder and rice Add milk and yolks well beaten, and last, the stiff whites Cook in hot fat till brown



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Cornmeal Drop Cakes Recipe In reply to
1 pint meal
1/2 teaspoon salt
1 cup hot water
1 tablespoon crisco
2 eggs beaten separately

Stir in salt and crisco When cool add yolks well beaten If too thick add a little more milk or water Add stiffly beaten whites last Drop with spoon on greased hot griddle and cook on one side until brown, and puffed and full of air bubbles, then turn and cook on other side until cooked through



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Cornmeal Ginger Bread Recipe In reply to
1 cup cornmeal

1 cup barley flour

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon salt

1 teaspoon soda

1 1/2 teaspoons baking powder

1 cup molasses

1 cup milk

2 tablespoons shortening

Mix dry ingredients together. Add molasses, milk and shortening. Put in greased pan. Bake in moderate oven for about 50 minutes.



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Cornmeal Rolls Recipe In reply to
1 1/4 cupfuls flour
2 tablespoonfuls Crisco
1 egg
1/2 cupful milk
1 tablespoonful sugar
1/2 teaspoonful salt
3/4 cupful cornmeal
4 teaspoonfuls baking powder

Sift together flour, cornmeal, salt, baking powder, and sugar. Rub in Crisco with finger tips, then add egg well beaten and milk. Roll out, cut into rounds with a large cutter, brush over with melted Crisco, fold over as for Parkerhouse rolls, brush tops with beaten egg or milk and bake in hot oven ten minutes.

Sufficient for fifteen rolls.



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Crisp Corn Meal Cake Recipe In reply to
1 cup milk
1/2 teaspoon salt
1/2 cup white corn meal

Mix the ingredients and heat slowly until the boiling point is reached. It is not necessary to stir. Spread on a shallow buttered pan to a depth of about one-fourth of an inch. Bake in a moderate oven until crisp.



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Dropped Cornbread Recipe In reply to
2 cups corn meal
1 teaspoon sugar
1 teaspoon salt
2 cups boiling water

Sift meal, salt and sugar Pour over this boiling water; let stand fifteen minutes, until perfectly cool Drop spoonfuls in hot fat and fry delicate brown A little sweet milk may be added to water if desired



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Fried Cornmeal Nut Cakes Recipe In reply to
2 cupfuls yellow cornmeal
2 tablespoonfuls melted Crisco
3 cupfuls boiling water
1 teaspoonful salt
1 egg
1/2 cupful chopped nut meats

Bring water and salt to boil, stir in cornmeal, add nut meats, and stir and cook ten minutes. Remove from fire and add egg well beaten, and melted Crisco. Turn into Criscoed tin and cool. when cold, slice and fry in hot Crisco. serve with honey or maple syrup.

Sufficient for eight slices.



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Gluten And Corn Bread Recipe In reply to
2 1/2 cups yellow or white corn meal
3/4 cup gluten, rye or wheat flour, preference being in order named
1/2 yeast cake or 1 cake dissolved in 1/4 cup lukewarm water
2 tablespoons butter
3 teaspoons salt
1 tablespoon sugar
1 1/2 cups boiling water

Pour the corn meal into a dish of boiling water. It is not sufficient merely to pour the boiling water over the meal in a cold dish. If yellow meal is used, heat it a little in addition to pouring it into the boiling water, or mix meal and water and heat in a double boiler. When cool mix with the other ingredients and knead thoroughly. Place in a baking dish, and bake when risen sufficiently.



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Golden Corn Cake Recipe In reply to
3/4 cup yellow corn meal
1 1/4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon melted butter
1 cup milk
4 teaspoons baking powder

Sift the dry ingredients together and mix with the milk. Add the melted butter. Turn into a buttered pan, and bake in a quick oven twenty to thirty minutes



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