Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Buttermilk | 1 cup (245ml) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart fresh buttermilk
- 1 quart of cornmeal well
- 1 cup flour
- 2 tablespoons sugar
- 2 cups sour milk
- 1 teaspoon soda to 1 quart buttermilk
- 1 quart buttermilk
- 1 teaspoon salt
- 1 quart corn meal
- 1 scant cup cornmeal
- 3 eggs
- 1 small teaspoon soda
- 1 well beaten egg
- 2 well beaten eggs
- salt
Directions
Miss Fillie Welton.
1 quart fresh buttermilk, 1 scant cup cornmeal, 3 eggs, 1 small teaspoon soda, butter or lard size of an egg, a little salt. Bake quickly in a deep pan.
CORN BREAD, NO. 1.
Mrs. J. W. Holleran.
Sift 1 quart of cornmeal well with 1 cup flour; work in a large tablespoon lard, anfl 2 tablespoons sugar, salt to taste, 1 well beaten egg, and 2 cups sour milk.
CORN BREAD, NO. 2.
M. E. Kendall.
Add 1 teaspoon soda to 1 quart buttermilk, then 2 well beaten eggs, and 1 teaspoon salt, lastly 1 quart corn meal. Bake in a moderate oven in shallow pans.