SOUTHERN CORN CAKE
In the preceding
recipe for corn
cake, more flour than corn meal is used, but many persons prefer cake
of this kind made with more corn meal than flour. Southern corn cake,
which contains more corn meal and less white flour, proves very
satisfactory to such persons. Therefore, which of these recipes should
be used depends on the taste of those who are to eat the cake.
SOUTHERN CORN CAKE
(Sufficient for One Medium-Sized Loaf)
1 c. corn meal
1/2 c. flour
3 tsp. baking powder
3/4 tsp. salt
1/4 c. sugar
3/4 c. milk
1 egg
2 Tb. melted fat
Mix and sift
together the corn meal,
flour, baking powder, salt, and sugar. Add to them the milk and
well-beaten egg, and stir in the melted fat. Pour into a well-greased
loaf pan, and bake in a moderate oven for about 30 minutes.
MOLASSES CORN CAKE.
--Molasses corn
cake, just as its
name indicates, is corn cake containing molasses. To those who find the
taste of molasses agreeable, this recipe will appeal. Others not so
fond of molasses will, without doubt, prefer the plain corn cake.
Besides adding flavour, the molasses in this recipe adds food value to
the product.
MOLASSES CORN CAKE
(Sufficient for One Medium-Sized Loaf)
1 c. corn meal
3/4 c. flour
3-1/2 tsp. baking
powder
1 tsp. salt
3/4 c. milk
1/4 c. molasses
1 egg
2 Tb. melted fat
Mix and sift the
corn meal, flour,
baking powder, and salt. Add the milk, molasses, and well-beaten egg
and stir in the melted fat. Pour into a well-greased loaf pan, and bake
in a moderate oven for about 30 minutes.
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