Old West Cornbread Recipe From an 1891 cookbook

Scald one quart of sifted corn meal with boiling water to make a thick batter.  Add two tablespoonfuls of lard, half teaspoonful of salt, one tablespoonful of light brown sugar.  Beat well.

When it is lukewarm add one cake of compressed yeast, dissolved in one cupful of lukewarm water.  Beat together and set it to rise.

When light, pour in greased tins about half an inch thick.  Bake in a moderate oven fifty minutes.

old west cornbread

Filed under: Old West Recipes

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