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1906 COOKBOOK > BREADS, PAGE 2 > Steamed Corn Bread >

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

BREADS - WARM AND COLD

STEAMED CORN BREAD

Take 2 cups of corn meal, 1 cup of flour, 2 cups of sweet milk, 1 cup of sour milk, 1/2 cup of sugar, 1 teaspoonful of soda and a pinch of salt. Steam 2 1/2 hours and dry in the oven for half an hour.

Sister Mary E. Towslee, Colby, Kans.

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