Skip to main content

Corn and Graham Bread

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Corn and Graham Bread

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

  1. Mix cornmeal and graham flour in a bowl.

  2. Add water gradually until a soft dough forms.

  3. Shape the dough into a loaf or diamond shapes.

  4. Bake in a preheated oven at 400°F (200°C) until the crust is golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

More cornbread recipes

Steamed 78Rye 18Southern 15Molasses 14Indian 11Virginia 11 See all 732 →

You might also like

Bread PuddingBread Pudding336 recipesMilk Bread RollsMilk Bread Rolls242 recipesPotato BreadPotato Bread124 recipesNut BreadNut Bread109 recipes