Cornmeal recipes

Posted By: Barrycdog  Posted On: Aug 26th, 2013  Filed Under: Cooking & Recipes

Federal Union, Jun. 15, 1847 -- page 1

Cornmeal recipes


From the Housewives of America to the Housewives of Great Britain and Ireland: or, Recipes for making various Articles of food of Indian Cornmeal. 

Common Journey or Johnny Cake - Into one quart of meal, stir one pint of boiling water, with salt sprinkle it on a board an inch thick, and bake it over the fire, or otherwise on an iron over the fire. 

Superior Johnny-Cake - take one pint of cream, half a pint of meal, two tablespoons of wheat flour, half a teaspoonful of carbonate of soda, and salt to suit the taste- bake in a hot oven. 

The above recipe was furnished by the Rev. Owen Lovejoy, of Illinois, with the remark,"Try it, and tell Lord Morpeth to do the same."

An Excellent Johhny-Cake - Take one quart of milk, three eggs, one teaspoonful of carbonate of soda, one teacup of wheat flour, and Indian meal sufficient to make a better the consistency of pancakes. Bake in pans previously battered and eat with butter or milk.

Indian Pound Cake = Eight eggs, the weight of the eggs in sugar, the weight of six of them in milk; half a pound of meal; half a pound of butter, and one large nutmeg.

Indian Cake - one pint of sour milk, one teaspoonful or carbonate of soda, one tablespoon of butter, one egg, salt, and with meal make it stiff enough to pour. 

Butter Cakes No. 1 - Prepare a thick batter by wetting sifted meal with cold water, and then stirring it into that which is boiling. Salt when it is lukewarm, add yeast; when risen, bake in thin cakes over the fire. 

Butter Cakes No. 2 - Take sour milk, correct its acidity with carbonate of soda,add salt and meal to make a thick batter, and cook as before.

Butter Cakes No. 3 - Stir a quart of boiling water into the same quantity of meal add a little salt and two eggs well beaten; cook as before.

Ginger Cake - One quart of sour milk with carbonate of soda, one quart of meal, one pint of flour, one gill of molasses, add salt and ginger to taste.

A corn Meal Cake - For one pint of meal take one teacup of sweet milk, one cup of sour cream, half a cup of molasses or treacle, one egg well beaten, one teaspoonful of carbonate of soda, half a teaspoonful of salt, cinnamon, nutmeg, and other spices may be used to suit the taste, 

Corn Dodgers - To one quart of meal pour boiling water till thoroughly wet; add two tablespoonfuls of flour, a teaspoonful of slat, mix it well; spread it smooth in a skillet or pan; first beat and oil the pan well, then set it on the coals till you can run a knife under and turn around, then set it up before the fire to roast. 

Hoe Cake - Three tablespoonfuls of sugar, Three tablespoonfuls of cream, three eggs, one teacup of buttermilk, stir in the meal till it is a little thicker than batter, and salt and spice to your liking. 

Corn Meal Muffins - Take one quart of buttermilk, three of four eggs well beaten, a small quantity of flour; mix them together and then make it quite thick with corn meal; add a teaspoonful of melted butter, add salt to suit the taste; butter the pan in which it is baked. 

Corn and Flour Bread - Prepare a thin batter by wetting sifted meal in cold water and then stirring it into that which is boiling; salt, and when it is lukewarm, add yeast, and as much flour as there is corn meal,bake in deep dishes in an oven when risen. 

Yankee Brown Bread - To two quarts of corn meal, pour one quart of boiling water, stir yeast into two quarts of rye meal, and kneed together with two quarts of lukewarm water. Add, if you please one gill of molasses of treacle.

Corn bread - TO one quart of sifted meal, add one teacup of cream, three eggs, one teaspoonful of bicarbonate of soda dissolved in water, buttermilk to make it quite soft; stir it well, and bake it in a kettle or oven. 

Brown bread biscuit - tow quarts of Indian meal, one pint and a half of rye meal; one teacup of flour, two teaspoonful of molasses. A little carbonate of soda to the yeast, and let it rise overnight,

Indian Dumpling - To one pint of Sour milk with carbonate of soda, add one quart of meal, and a large spoonful of flour; roll ou t with flour and put in a apple, and cook as before. 

Green Corn Pudding - take eighteen ears of green corn, split the kernels lengthwise of the ears with a sharp knife, then with a case knife scrape the corn form the cobb ; mix it with three or four pints of rich sweet milk; add four eggs well beaten, two tablespoonful of sugar, salt to taste, bake it for three hours. To be eaten hot with butter.

Hominy - This article is considered a great delicacy throughout the Southern States, and is seen on almost every breakfast table. It is prepared thus: the corn must be ground but not quite into meal. Let the brown grains be about the size of a pins head. Next shake the grains in the sieve, so as to make the hulls or bran come to the top, when they can be removed with the hand. The grains must then be washed in several waters,and the light articles which rise to the surface poured off through the fingers so as to prevent the escape of the grains. Have a pot or boiler on the fire with water in it, add the grains at the rate of one point to two pints of water. Boil it briskly about twenty minutes, taking off the scum, and occasionally stirring it. When the hominy had thoroughly soaked up the water, take the boiler off the fire, cover it and place it near, or on a less heated part of the fire, and allow it to soak there about ten minutes. It may be eaten with milk, butter, treacle or sugar. The flour or meal sifted out can be used to make bread or cake. 

 The editor of the Philadelphia Citizen, who contributed the recipe, remarks at the close of his note, "I know the English people will love America the more for the sake of hominy."

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