Friday, November 10, 2017

Carrot Corn Bread (1976)

  • 1 cup yellow corn meal
  • 1 cup grated carrots
  • 1 tbspn raw sugar
  • 2 tbspns butter (or oil)
  • 2 tspns salt
  • 2 eggs
Mix thoroughly in a mixing bowl yellow corn meal, grated carrots, sugar, butter ( softened, or oil), and salt.  Stir in 3/4 cup boiling water.

Add 2 tablespoons cold water to 2 egg yolks, and beat until thick.  Add to above mixture. Lastly, fold in 2 stiffly beaten egg whites. 

Pour into a warm oiled pan, and bake at 400 degrees for 25 minutes or until brown and done.

(Origin - Clipping from unknown local cookbook, circa 1976. Recipe by Mrs. Don Doolittle.)

More "Lost" Corn Bread Recipes
Buttermilk Corn Bread (1876)
Corn Buttermilk Bread Sticks (1950)
Classic Skillet Custard Corn Bread (1963)

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