Recipe: Louisiana Corn Bread

  • Place in a mixing bowl
  • One cup of cornmeal,
  • One and one-quarter cups of flour,
  • One teaspoon of salt,
  • Five level teaspoons of baking powder,
  • Two tablespoons of shortening,
  • Four tablespoons of syrup,
  • One egg,
  • One and one-half cups of milk.

Beat hard to mix and then pour into well-greased square pans. Bake for thirty-five minutes in a hot oven.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss