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Corn Breadbreads, penndutch 1 cup cornmeal, yellow 1 single *or: 1 cup cornmeal, white 4 tablespoon sugar 1 teaspoon salt 1 each egg, well beaten 1 cup milk, skim 1 cup flour 4 teaspoon baking powder 2 tablespoon butter, melted Add the sugar and salt to the cornmeal. Beat the egg well and pour into the milk; stir this mixture into the meal, beating thoroughly. Sift the flour and baking powder into the meal, add the melted butter and beat hard. Pour the mixture into a greased pan and bake at 400-F until brown. To make a thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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