The Use of Corn

by C. Houston & Alberta Goudiss

　　CORNMEAL ROLLS

　　1 cup bread flour

　　1 cup cornmeal

　　4 teaspoons baking powder

　　2 tablespoons fat

　　1 egg

　　⅓ cup milk

　　1½ teaspoons salt

　　1 tablespoon sugar

　　Mix and sift dry ingredients and cut in the fat. Beat the egg and add to it the milk. Combine the liquid with the dry ingredients. Shape as Parker House rolls and bake in a hot oven 12 to 15 minutes.

　　BUTTERMILK OR SOUR MILK CORNMEAL MUFFINS

　　2 cups cornmeal

　　1 egg

　　2 tablespoons sugar

　　2 tablespoons fat

　　2 cups sour or buttermilk

　　1 teaspoon salt

　　1 teaspoon soda

　　Dissolve soda in a little cold water. Mix ingredients adding soda last. Bake in hot oven 20 minutes.

　　CORNMEAL GRIDDLE CAKES

　　1⅓ cups cornmeal

　　1½ cups boiling water

　　¾ cup milk

　　2 tablespoons fat

　　1 tablespoon molasses

　　⅔ cup flour

　　1½ teaspoons salt

　　4 teaspoons baking powder

　　Scald meal with boiling water. Add milk, fat and molasses. Add sifted dry ingredients. Bake on hot griddle.

　　SOUTHERN SPOON BREAD

　　1 cup white cornmeal

　　2 cups boiling water

　　¼ cup bacon fat or drippings

　　3 teaspoons baking powder

　　1 teaspoon salt

　　2 eggs

　　3 slices bread

　　½ cup cold water

　　1 cup milk

　　Scald cornmeal with boiling water. Soak bread in cold water and milk. Separate yolks and whites of eggs. Beat each until light. Mix ingredients in order given, folding in whites of eggs last. Bake in buttered dish in hot oven 50 minutes.

　　SPOON BREAD

　　2 cups water

　　1 cup milk

　　1 cup cornmeal

　　⅓ cup sweet pepper

　　1 tablespoon fat

　　2 eggs

　　2 teaspoons salt

　　Mix water and cornmeal and bring to the boiling point and cook 5 minutes. Beat eggs well and add with other materials to the mush. Beat well and bake in a well-greased pan for 25 minutes in a hot oven. Serve from the same dish with a spoon. Serve with milk or syrup.

　　CORNMEAL RAGGED ROBINS

　　1½ cups cornmeal

　　1 cup bread flour

　　1½ teaspoons salt

　　1⅓ cups milk

　　2½ teaspoons cream of tartar

　　4 tablespoons fat

　　1¼ teaspoons soda

　　Sift dry ingredients. Cut in the fat. Add liquid and drop by spoonfuls on greased baking sheet. Bake in hot oven 12 to 15 minutes. These may be rolled and cut same as baking powder biscuits.

　　INDIAN PUDDING

　　4 cups milk

　　⅓ cup cornmeal

　　⅓ cup molasses

　　1 teaspoon salt

　　1 teaspoon ginger

　　1 teaspoon allspice

　　Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger. Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker. Serve with milk. This makes a good and nourishing dessert. Serves six.

　　TAMALE PIE

　　2 cups cornmeal

　　5 cups water (boiling)

　　2 tablespoons fat

　　1 teaspoon salt

　　1 onion

　　2 cups tomatoes

　　2 cups cooked or raw meat cut in small pieces

　　¼ cup green peppers

　　To the cornmeal and 1 teaspoon salt, add boiling water. Cook one-half hour. Brown onion in fat, add meat. Add salt, ⅛ teaspoon cayenne, the tomatoes and green peppers. Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush. Bake one-half hour.

　　EGGLESS CORN BREAD

　　1 cup cornmeal

　　½ cup bread flour

　　3 tablespoons molasses

　　1 cup milk

　　3 teaspoons baking powder

　　2 teaspoons salt

　　2 tablespoons fat

　　Beat thoroughly. Bake in greased muffin pans 20 minutes.

　　SWEET MILK CORN BREAD

　　2 cups cornmeal

　　2 cups sweet milk (whole or skim)

　　4 teaspoons baking powder

　　2 tablespoons corn syrup

　　2 tablespoons fat

　　1 teaspoon salt

　　1 egg

　　Mix dry ingredients. Add milk, well-beaten egg, and melted fat. Beat well. Bake in shallow pan for about 30 minutes.

　　SOUR MILK CORN BREAD

　　2 cups cornmeal

　　2 cups sour milk

　　1 teaspoon soda

　　2 tablespoons fat

　　2 tablespoons corn syrup or molasses

　　1 teaspoon salt

　　1 egg

　　Mix dry ingredients. Add milk, egg and fat. Beat well. Bake in greased pan 20 minutes.