Corn Bread

It might be unusual these days to see a recipe on the front page of the newspaper, but the 1918 Skidmore News was dedicated to supporting the war effort by publishing useful recipes contributed by the ladies of the town.  This effort from Mrs. O. R. Kenady, appeared on page 1 of the April 4, 1918 edition:

Corn Bread

1 cup wheat flour, 2 cups yellow corn meal, 3 level teaspoons baking powder, 1 tablespoon sugar, 1/2 teaspoon salt, 1 egg beaten light, 1 1/2 cups milk, 2 tablespoons melted butter or lard.  Sift together a few times the meal, flour, baking powder, sugar and salt, combine the egg, milk and melted lard, then stir together, beating until the mixture is smooth, let stand a few minutes and bake.

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