CORN-CAKE RECIPES

Corn cakes were among the first breads made of cereal foods in America, being at first often made of only corn meal, water, and salt. These cakes of corn meal were prepared and carried on long journeys made by people when there were no means of rapid transportation. The cakes did not spoil, were not bulky, and contained a great deal of nutriment, so they made a convenient kind of food for such purposes and were called journey cakes.
 
Cornbread is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely, steamed. Steamed cornbreads are mushy, chewier and more akin to cornmeal pudding than what most consider to be traditional cornbread.

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.

This entry was posted on Sunday, April 8th, 2007 at 11:23 am and is filed under 1920's, Cooking, Food. You can follow any responses to this entry through the RSS 2.0 feed. Comments and pings are closed.

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