Muncie Times, Muncie, Delaware County, 3 April 2008 — Page 18
Page 18 • The Muncie Times • April 3, 2008
continued from page 17 Beat egg whites until they hold soft peaks; fold into commeal mixture. Pour into greased 2-qt. Baking dish. Bake in preheated 375 degree oven 45 to 50 min. serve hot with butter. Serves 6. Ole Miss Corn Bread 3 cups commeal 3 cups sifted flour 3 cups milk 3 round tablespoons lard 6 even tablespoons sugar 4 eggs beaten separately 4 even teaspoons baking powder 1 teaspoon salt Sift flour and cornmeal into a bowl. In another bowl cream lard, sugar, and salt together add yolks of eggs. Put milk into bowl with flour and meal beat well then pour into bowl of beaten eggs, add beaten whites of eggs, and baking powder, pour into deep pan and bake in hot oven. New Orleans Corn Bread 3 cups commeal 2 tablespoons lard or oil 2 cups boiling water Heaping teaspoon baking powder 3/4 cups milk teaspoon salt 1 egg Put commeal, lard, salt in bowl, set water to boil and as soon as it boils, pour on meal, stir and mix well, add milk, and put it to cool for 40 minutes. After it cools, add egg and baking powder, put in shallow tin pan or muffin rings, and bake in hot oven for about 30 minutes. This makes a crusty com bread very good New Orleans Com Pone 3 cups commeal 1-1/2 cups boiling water 2 level tablespoons lard 1 teaspoon salt 1 cup milk 1 egg 2 teaspoons baking powder Put meal, lard and salt in bowl, pour in boiling water, and stir until well mixed. Add milk and eggs, set aside to cool for an hour, then beat well, add baking powder, and pour
into greased pans or muffin rings. Don't try to have more than two inches thick. Bake in hot oven for 40 minutes. Kansas Corn Bread 1 cup white corn meal 1 cup yellow com meal 1/2 cup flour 2 tablespoons sugar 1/2 teaspoon salt 4 teaspoons baking powder 1-1/4 cup milk 3 eggs 1/3 cup melted shortening Sift dry ingredients into a bowl. Beat eggs, add milk, and shortening. Blend into dry ingredients. Beat until smooth. Pour into wellgreased baking dish and bake in moderate oven, 350 degrees for 20 to 25 minutes. Corn Cake 1/2 cup yellow cornmeal 1-1/2 cups flour 3 teaspoons baking powder 1/4 cup sugar 1/2 teaspoon salt 2 eggs 1 cup warm milk 1/3 cup shortening Sift dry ingredients into a bowl. Blend in shortening. Add warm milk. Beat well. Blend in eggs which have been beaten until light. Bake in a well-greased square cake pan 30 minutes with oven temp. 400 Cracklin Bread Craclkin's are little pieces of pork fat, fatty meats, or ham skin which are left crisp and brown after the lard or fat has been rendered from them. 1 cup cracklin's (broken into pieces) 1/2 teaspoon salt 1 teaspoon soda
2 cups white com meal 1 teaspoon sugar 1 cup sour milk 2 tablespoons melted fat Mix and sift dry ingredients. Add milk. Stir in cracklin's and sour milk. Form into oblong cakes. Roll in shortening. Bake in greased baking dish 30 minutes in hot oven. Serves 6. Corn Bread 1 cup corn meal 2 eggs 1/2 cup flour 1 cup milk 2 teaspoons baking powder 1/2 cup finely chopped green onions 1/2 teaspoon salt 1 tablespoon sugar 3 tablespoons melted butter Saute onion tops in butter. Do not brown. Mix and sift dry ingredients, add milk and eggs which have been beaten together with oven tops. Pour into a greased baking pan or muffin tins. Bake 20 to 30 minutes in a moderate oven. Serves 4 to 6. For real surprises, in place of onions try ? cup chopped celery leaves, or ? cup coarsely grated American cheese. Sour Milk Com Bread 2 cups sifted com meal 2 eggs 1 teaspoon soda 2 cups sour milk 1-1/2 teaspoons salt 2 tablespoons melted shortening 2 tablespoons sugar Sift dry ingredients together. Beat eggs. Add sour milk and melted shortening. Add egg mixture to dry ingredients. Stir well but do not beat. Pour into a greased baking pan or muffin tins. Bake in hot oven 25 to 30 minutes. Serves 6.
Spoon Bread No. 1
2 cups corn
meal
2 cups sweet milk
1 cup boiling
water
1 teaspoon salt
1 tablespoon
sugar
1/4 cup melted butter
3
eggs
1/4 cup melted butter
Dash nutmeg Sift meal. Scald boiling water and
mix until free from lumps. Add melted butter and sugar, salt, nutmeg and milk. Separate eggs and beat whites until light. Add yolk to dough. Mix well. Fold in whites. Pour into 0 reased baking dish. Bake in a moderate oven, 350 degrees for 35 minutes. Serve in baking dish. Serves 6 Fresh-Fried Corn Pone 1 cup commeal ? teaspoon salt 1 tablespoon drippins 1 teaspoon molasses Mix everything together, and pour enough hot water over it to make a batter that runs but does not pour. Spoon into hot greased skillet and fry like you would pancakes. Serve with black-eyed peas and greens. Uncle Charlie's Cornbread (regular) 1 pint cornmeal (pure) 3/4 teaspoon soda 1 teaspoon salt 1 egg 3/4 pint of butter or plain milk 1 large spoon of shortening or bacon grease Mix commeal with milk, eggs, salt, and dissolve soda. Then, add melted shortening to mixture. Pour it all on a well greased black iron skillet and bake in hot oven til golden brown. About 350- 400 degrees for 35-40 minutes. If you want cracklin bread, add fistful of cracklins. It's almost as I good as big mammas. Now if you want a cornbread ; that's extra crusty, just heat your I well-greased skillet on top of the ^ stove until it's sizzlin hot. Then | pour in the batter and pop in the ; oven. Just make sure you remem- \ ber that this cuts down on the baking time by ten minutes or more.Uncle Charlie Cornbread In A Glass Pour buttermilk in a big ice-tea glass filled with toasted cornbread. Let the bread soak up the milk and then eat it with a long ice-tea spoon. Also good with sweet milk and soda crackers.