Monday, May 25, 2015

Buttermilk Corn Bread (1876)

  • 1 1/2 cups corn meal
  • 1 1/2 cups buttermilk
  • 1/2 cup flour
  • 1/4 cup melted butter
  • 1 egg
  • 3 tspns baking powder
  • 3/4 tspn salt
  • 1/2 tspn baking soda
Stir corn meal, flour, baking powder, baking soda, and salt together in medium-sized mixing bowl.  Add melted butter, buttermilk, and egg, and beat briskly for about a minute.

Spoon into a greased 9 X 9 X 2-inch baking pan. Bake in a hot oven (425 degrees) 20 to 25 minutes or until golden brown.  

Cut into large squares and serve with plenty of butter. 

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Stuhr Museum of the Prairie Pioneer in Grand Island, Nebraska, location of the "recreated Prairie Pioneer Village, some 57 buildings, grouped according to plans once set forth by the Unnion Pacific Railroad, into a turn-of-the-century town.)

More from America's Restored Villages

Sponge Bread with Olive Oil (1720)

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