This cornbread sample combines cornmeal and flour with sour milk and soda. It represents one specific formula, not a claim about the only authentic way a region should make cornbread.
Ingredients from the selected recipe
- 1 cup cornmeal
- 1 cup flour
- 4 tablespoons sugar
- ½ teaspoon salt
- 1 cup sour milk
- 1 tablespoon butter, melted
- 1 egg
- 1 teaspoon baking soda
Method
- Sift the soda with the flour and mix with the other dry ingredients.
- Beat the egg and add it to the sour milk and melted butter.
- Beat in the dry ingredients. Pour into a greased pan.
- Bake at 425°F for about 25 minutes.
Modern reading and kitchen notes
Use a suitable cultured dairy ingredient or a deliberate acidified-milk substitute, never spoiled milk. Pan size and yield are not supplied. A different pan can change depth and cooking time, so do not assume a browned surface means the center is cooked.
Before you begin
Read the complete method and prepare suitable equipment before mixing. Keep any adaptation separate from the source instructions. Missing yields, pan sizes, or times are not silently filled with invented values. Use current food-safety guidance rather than assuming every historical kitchen habit is appropriate today.
Source and safety references
The edition names Nell B. Nichols’s The Farm Cook and Rule Book (1923). Its source and restoration notes are included in the complete book. This preview does not provide the paid PDF or any additional book recipes.
FDA: Handling Flour Safely · FoodSafety.gov: Safe Minimum Internal Temperatures · USDA: Leftovers and Food Safety