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.
Woman’s Institute Library of Cookery, Vol. 1
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)