Posted by: marthabernie | May 24, 2015

“A Good Recipe For Corn Bread” – Aunt Annie 1900

This is a recipe I found written by my Great Aunt Annie and stuck into her mother’s cook book.  Again, no real instructions, but the ingredients are very straight forward once you figure out what they are.  You can substitute buttermilk for sour milk, or you can add one tablespoon of lemon juice or vinegar to one cup of regular milk and use after it sits for ten minutes.  Do not use milk that has gone sour on its own.   Salaratus is sodium bicarbonate, so use baking soda.  Not sure what steaming two hours is supposed to mean, but I covered this and let it sit in a warm place for two hours, then baked for one hour and it turned out fine.  I had never thought about putting ginger in cornbread until I read this recipe.


One cup of sweet milk, one cup of sour milk, two cups of corn meal, one cup of flour, one teaspoon salaratus, one teaspoon salt, one tablespoon sugar, one tablespoon ginger; steam two hours, then bake one hour.

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