Corn Cake Recipes

CORN-CAKE RECIPES

56. CORN CAKE.--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. From this term came the name Johnny cake, which is often applied to cake of this kind. The combining of flour, eggs, shortening, and sugar makes a cake that does not resemble the original very much, but in many localities such cake is still called Johnny cake. The proportion of corn meal to flour that is used determines to a large extent the consistency of the cake; the greater the quantity of corn meal, the more the cake will crumble and break into pieces. The addition of white flour makes the particles of corn meal adhere, so that most persons consider that white flour improves the consistency.

CORN CAKE
(Sufficient for One Medium-Sized Loaf)
  • 3/4 c. yellow corn meal
  • 1-1/4 c. flour
  • 1/4 c. sugar
  • 3/4 tsp. salt
  • 4 tsp. baking powder
  • 1 c. milk
  • 1 egg
  • 2 Tb. melted fat

Mix and sift the corn meal, flour, sugar, salt, and baking powder. Add the milk and well-beaten egg, and then stir in the melted fat. Pour into a well-greased loaf pan and bake in a hot oven for about 30 minutes.

57. SOUTHERN CORN CAKE.--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.

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HOT BREADS INDEX

Hot Breads in the Diet | Principal Requirements for Hot Breads | Leavening Agents | Hot-Bread Utensils and Their Use | Preparing the Hot-Bread Mixture | Baking the Hot-Bread Mixture | Serving Hot Breads | Popover Recipes | Griddle-Cake Recipes | Waffle Recipes | Muffin Recipes | Corn-Cake Recipes | Biscuit Recipes | Miscellaneous Hot-Bread Recipes | Utilising Left-Over Hot Breads | Luncheon Menu






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