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SOUTHERN CORN CAKE.
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| Monday, March 23, 2009 |
In the preceding recipe for corn cake, more flour than corn meal is used, but many persons prefer cake of this kind made with more corn meal than flour. Southern corn
cake, which contains more corn meal and less white flour, proves very satisfactory to such persons. Therefore, which of these recipes should be used depends on the taste of those who are to eat the cake.
SOUTHERN CORN CAKE
(Sufficient for One Medium-Sized Loaf)
1 c. corn meal
1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1/4 c. sugar
3/4 c. milk
1 egg
2 Tb. melted fat
Mix and sift together the corn meal, flour, baking powder, salt, and sugar. Add to them the milk and well-beaten egg, and stir in the melted fat. Pour into a well-greased loaf pan, and bake in a moderate oven for about 30 minutes.
58. MOLASSES CORN CAKE.
--Molasses corn cake, just as its name indicates, is corn cake containing molasses. To those who find the taste of molasses agreeable, this recipe will appeal. Others
not so fond of molasses will, without doubt, prefer the plain corn cake. Besides adding flavour, the molasses in this recipe adds food value to the product.
MOLASSES CORN CAKE
(Sufficient for One Medium-Sized Loaf)
1 c. corn meal
3/4 c. flour
3-1/2 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/4 c. molasses
1 egg
2 Tb. melted fat
Mix and sift the corn meal, flour, baking powder, and salt. Add the milk, molasses, and well-beaten egg and stir in the melted fat. Pour into a well-greased loaf pan, and bake in a moderate oven for about 30 minutes. |
posted by neptunus @ 6:58 PM
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