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Golden Corn Cake, The Original FANNIE FARMER 1896 Cookbook

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This little loaf is a handy one to have in your repertoire, it goes perfect with just about anything and the other night I came home to stew and Golden Corn Cake for my supper. I am sharing this recipe exactly as written.....

Fannie Farmer's Golden Corn Cake.
Golden Corn Cake, Fannie Farmer circa 1896.
Golden Corn Cake
bake 20 minutes in a "hot" oven (400 degrees for today's ovens)
makes: one loaf

3/4 c cornmeal
1 1/4 c flour
1/4 c sugar
4 t baking powder
1/2 t salt
1 c milk
1 egg
1 T melted butter

Mix and sift dry ingredients; add milk, egg well beaten and butter; bake in a shallow buttered pan in a "hot" oven twenty minutes.

This is delightful bread, quick, tender and wonderful as leftovers.


Enjoy!

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Comments

  1. We love corn bread here -- and it's fun to see a recipe from over a hundred years ago. Looks like not much has changed over the last century.

    ReplyDelete
  2. It definitely doesn't look like much has changed but this looks so simple!! I love corn bread but have never tried to make it--this makes me think that I very easily could. Yum!

    ReplyDelete
  3. We make gluten-free corn bread now, but it's not quite the same! Love corn bread!

    ReplyDelete
  4. Simple, delicious, classic - we all love corn bread!

    ReplyDelete
  5. What a fabulous name ! Fannie Farmer! It would be great if you added this to the Food on Friday: Country Favourites - if you haven't already. Cheers from Carole's Chatter!

    ReplyDelete
  6. Stew and cornbread. Perfect. xoxo, Rocquie

    ReplyDelete

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