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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CORN BREAD (2 recipes)

Corn Bread #1

Take 1/2 pint of corn meal, 1/2 pint of wheat flour, 1 pint of sour milk, 1 egg, a piece of butter the size of an egg, 1/2 teacupful of sugar, salt, and 1 teaspoonful of soda; beat egg, sugar and butter together light: add all the flour, salt and soda, dry. Beat thoroughly and bake in a hot oven.

Sister Annie R. Stoner, Union Bridge, Md.
 

Corn Bread #2

Take 2 cups of buttermilk, 2 tablespoonfuls of sorghum molasses, 2/3 of a cup of sifted graham flour, 1/2 teaspoonful of salt, 2 teaspoonfuls of soda, and 1 1/2 cups of corn meal. Bake in a moderate oven.

Sister Rachel C. Merchant, Laporte, Ind.