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Bread

Egoless Corn Bread

A simple eggless cornbread made with sour milk, baking soda, salt, cornmeal, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Egoless Corn Bread

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Mix the batter

  1. In a bowl, mix sour milk, baking soda, and salt.

  2. Add cornmeal and mix well.

  3. Stir in lard.

Bake

  1. Pour the mixture into a baking pan.

  2. Bake in the preheated oven until 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.

Explore the science

What each ingredient does

Sour milk
Its acidity reacts with baking soda to produce gas, helping the cornbread rise.
Baking soda
Reacts with the acidic sour milk to release carbon dioxide, giving the bread lift without eggs.
Cornmeal
Forms the bulk of the structure and gives the cornbread its characteristic texture and flavor.
Lard
Adds fat for tenderness and moisture, and helps the surface brown in the oven.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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