CORN BREAD by Mrs. A. C. Ames

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Apr 9, 1901

CORN BREAD

By Mrs. A. C. Ames

MRS. A. C. AMES

To MAKE corn bread without soda, sour milk, or baking powder, take three cups of sponge, as set for making wheat bread, measured when light, ready to mix up stiff; three heaping tablespoonfuls of sugar; one large or two small eggs; one-half cup of nut meal, or rounding tablespoonful of butter; to this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Place about one-half inch deep in oiled pans, and let rise until nearly one inch deep, and bake in a moderate oven. It may be made in deeper loaves, but they are not so apt to be satisfactory. I hope our sisters will try this; for I believe it to be much more hygienic than the ordinary johnny-cake, and that it will please the men folks fully as well; moreover, it is cheap and easily made. It may be made at the same time the other bread is made, using some of the same sponge. It will be baked and out of the way by the time the other bread is ready to go into the oven.