These are recipes that are guaranteed to be old fashioned cornbread because the recipes are over 100 years old. They were printed in the Dayton Herald on December 19, 1912. Mrs. Neibert won first prize with her grandmother’s old fashioned cornbread. After reading through these, they all sound delicious. If you plan to try making one of these, hop over to my measurement conversion page for help with deciding oven temperatures.
Mrs. Neibert’s Grandmother’s Old Fashioned Cornbread Recipe
Cream one-half cup of butter with one-half cup of sugar and the beaten yolks of two eggs. Add one cup of milk and two cups of white corn meal. Sift one cup of flour with two teaspoonfuls of Royal baking powder and add with mixture. Beat thoroughly then add the beaten whites of the eggs and stir until thoroughly mixed. Bake in a greased pan from 25 to 40 minutes in a moderately hot oven. Serve hot with maple syrup.
Mrs. John F. Neibert, 356 S. Broadway.
Mrs. Nysewander’s Cornbread Recipe
The following recipe has been found very satisfactory: Two cups cornmeal, one cup flour, one cup sour milk, one egg, three-fourths cup boiling water, one teaspoonful salt, one-half teaspoonful soda, one tablespoonful melted butter or lard; sift the cornmeal and scald with the boiling water, allow to cool; sift the salt and flour to the cornmeal mixture, dissolve the soda in one tablespoonful boiling water, and add to the meal mixture; also add the slightly beaten egg, milk and lastly the melted butter; pour into hot greased pans or gem pans, bake 20 minutes or until well browned, in a moderate oven.
Mrs. L. E. Nysewander, 361 Park Street.
Mrs. Jefferson’s Cornbread Recipe
My recipe for making corn bread is as follows: One large tablespoonful of butter, one-half cup of A sugar and two eggs creamed together, one and one-half cupfuls milk, two cupfuls flour, one cupful yellow corn meal, three teaspoonfuls baking powder, one-half teaspoonful salt. Bake in bread pan in moderately heated oven.
Mrs. O. H. Jefferson, 211 E. Herman avenue, Dayton, O.
Mrs. Earnhart’s White Cornbread Recipe
Put one quart of cream-white meal into a bowl; pour over sufficient boiling water to scaled it through; the meal must be moist, but not wet; add to this a tablespoon of butter and teaspoon of salt. Beat three eggs without separating until light; add them to the meal; then add one pint of thick sour milk; beat until smooth; dissolve one teaspoon of soda in a tablespoon of boiling water, stir into the mixture; turn into a greased pan and bake in a moderately quick oven 45 minutes. If you use sweet milk, baking powder must be used, but your cake will not be so good.
Mrs. Ford Earnhart, No. 816 Frizelle avenue, Dayton, Ohio.
Mrs. Conner’s Cornbread Recipe
Into a mixing bowl, put one egg, one teaspoonful of salt and one tablespoonful of sugar and beat thoroughly. Then add one cup of sour milk, two cups of corn meal, one-half cup of flour and one teaspoonful of baking soda. Beat well and before placing in the oven add a tablespoonful of melted shortening. Pour into a well greased pan and bake one-half hour, in a moderately hot oven.
Mrs. O. M. Conner, Yellow Springs, Ohio.
Mrs. Young’s Cornbread Recipe
One pint yellow corn meal, one-half pint flour, one teaspoonful salt, two teaspoons baking powder, all sifted together, one tablespoon sugar, three tablespoons melted butter, three eggs, one pint sweet milk, beat long and hard, bake in a large round loaf. The oven must not be too hot.
Mrs. B. Young, 425 Orchard St., Dayton, Ohio
Mrs. Turner’s Cornbread Recipe
Three-fourths cup corn meal, one and one-fourth cups flour, one-fourth cup sugar, one-half teaspoon salt, four teaspoons baking powder, three tablespoons melted butter, one cup milk, two eggs. Beat the eggs thoroughly with a Dover beater, add the milk and butter, then sift in the dry ingredients. Bake in a greased cake pan 35 to 40 minutes in a quick oven.
Mrs. Lillian Turner, 169 Best St., Dayton, Ohio.