I made my first recipe from my Great Grandmother Munn’s recipe box – Cornbread with a date of 1935 on it. I am not really a big cornbread fan myself, but I wanted my family and I to try these recipes out and see how they taste.
1935 Cornbread Recipe
I gathered all the ingredients and used the fresh light green egg from Trish’s farm.
I started adding ingredients to a 2-cup Pyrex measuring cup.
This recipe confused me a little.
It said “Meal to make a batter 1 1/2 or 2 cups”.
I think it can be taken to mean to add 1 1/2 or 2 cups of cornmeal. Or it could mean fill up the jar to 2 cups after your remaining ingredients. I just chose to fill up the measuring cup to a little over the 2 cup mark with cornmeal after the other ingredients were added. The recipe turned out great, but I am not sure if more cornmeal would have made it even better. Not really sure. Which do you think this recipe meant?
I busted out my antique hand mixer to mix it all together. I do love this old tool. It can whip up eggs to stiff stage faster than my mixer I think.
I lightly greased a small pampered chef stoneware I had (I would suggest a 8×8 pan if you have it). After greasing I added the cornmeal batter.
Now the recipe says to cook in a “HOT OVEN”.
Ummmm. Yeah. I wasn’t sure what temperature “HOT” meant exactly. So I Googled it of course 😉 – I love modern ease of searching online. I found this:
The following list of Cooking Terms and Tips is taken from “Twenty Lessons in Domestic Science – A condensed Home Study Course – Marketing: Food Principals, Functions of Food, Methods of Cooking, Glossary of Usual Culinary Terms, Pronunciations and Definitions. Etc.” by Marian Cole Fisher (Compiled and printed for the Calumet Baking Powder Company) 1916
METHODS OF COOKING
Slow Oven: Temperature is about 250 to 300 degrees Fahr.
Moderate Oven: Temperature is about 350 to 400 degrees Fahr.
Hot Oven: Temperature is 400 to 450 degrees Fahr.
Very Hot Oven: Temperature is 450 to 550 degrees Fahr.
I decided 420 degrees would be a good temperature and put the cornbread in at. You will also notice there was no time listed in this recipe, so I just watched it carefully. After 25 minutes mine was all golden, cracked and done. I checked with a toothpick to see if it came out dry.
Here is how it turned out. Very lovely!
I ate up a piece of it, and discovered this corn bread was unlike all the sweet tasting cornbreads at all the church functions I have gone too which I enjoy. I didn’t like it at all. But you do know that I am one of the pickiest people on this planet.
It was more like a bread than a sweet bread.
My husband and kids came down to try it and absolutely LOVED IT. Not one piece left after 5 minutes. I think I was most shocked that I even got a comment from my husband on how much he loves cornbread and how I never make it – yada yada yada. 🙂 I guess I will have to make it more now that I know the kids and husband like it.
You all should try out this recipe too, its cool and vintage. If you do make it come back here and leave a comment on how you think it tastes.
See more of my Happy Homesteading series posts here.
- 1 Egg
- 1 Cup Buttermilk
- 1 tsp Baking Powder
- 1 TBSP Shortening Melted
- cups Cornmeal to make batter 1 1/2 to 2 cups
- 1/2 tsp Salt
- 8 x8 Pan greased
- Add egg, buttermilk baking powder, melted shortening and salt to a 2 cup Pyrex measuring cup.
- Then add the cornmeal to the 2 cup mark or just above.
- Mix well.
- Pour batter into lightly greased 8x8 pan and cook at 420 degrees F for about 25 minutes or until toothpick comes out clean.