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

BREADS - WARM AND COLD

THREE MORE CORN BREAD RECIPES

Corn Bread #1

Take 1 cup of corn meal, 1 cup of wheat flour, 1 egg, .2 tablespoonfuls of sugar, 2 of melted butter or 3 of sweet cream, and a little salt  Mix with sweet milk, not too stiff, and bake.

Sister Lizzie Lichty, Morrill, Kans.
 

Corn Bread #2

Take 1 pint bolted corn meal, 1 pint wheat flour, 1 pint thick sour milk, 2 eggs, 1/2 cup sugar, butter the size of an egg. Stir all together, then add 1 teaspoonful soda stirred in a little milk. Bake in a moderate oven.

Sister Mell E. Wenger, South Bend, Ind.
 

Corn Bread #3

Take 2 cups of corn meal, 1 cup of flour, 1 cup of sour milk, 1 cup of sweet milk, 1/2 cup of sugar, 1/2 cup of molasses, 1 egg, 1 teaspoonful of salt, and 1 teaspoonful of soda; shortening the size of an egg.

Sister Ida M. Eshelman, Elgin, Ill.