THE ORIGINAL ‘RECEIPT’

CORN BREAD

• 1 cup Ogilvie’s Golden Cornmeal.
• 1 cup Ogilvie’s Royal Household Flour.
• 4 teaspoons Baking Powder.
• ¼ cup sugar.
• ½ teaspoon salt.
• 1 cup milk.
• 1 egg.
• 1 tablespoon butter.

Mix all the dry ingredients in a bowl, sifting the flour and baking powder together.  Beat the egg till very light, add it and the milk to the dry ingredients and lastly the butter which has been melted in the baking pan.  Bake from 20 to 30 minutes, in a moderate oven.

~Ogilivie’s Book for a Cook. Montreal: The Ogilvie Flour Mills Company, Ltd., 1914.

THE UPDATED RECIPE

• 1 c. cornmeal
• 1 c. sifted all-purpose flour
• 4 tsp. baking powder
• ½ tsp. salt
• ¼ c. granulated sugar
• 1 c. whole milk
• 1 egg
• 1 Tb. melted butter.

Preheat oven to 375F.

Put the butter into a 4 ½-inch x 8 ¾-inch metal loaf pan, and then heat it in the oven until the butter is melted.

Sift the flour and measure it.

Add the baking powder to the flour, and sift together.

Then combine all of the dry ingredients together in a mixing bowl, and stir to blend thoroughly.

Beat the egg lightly with a fork, and combine it with the milk;  add the melted butter, and stir to blend the liquids together.

Pour the liquid mixture into the dry ingredients, and stir lightly with a fork to moisten and blend all the ingredients.

Turn the batter into the warm, buttered baking pan, and smooth the surface with a broad-bladed knife.

Bake in a preheated oven at 375F for approximately one half hour, or until the cake-tester, when inserted into the centre of the loaf, will come out clean.

Take the loaf from the oven, and remove it immediately from the pan.

This Corn Bread is best when served hot, with butter;  it is a versatile accompaniment to many light meals. Try it with a salad or hot, home-made soup or chili.

Corn Bread
….bake it in a bake kettle or oven.

~handwritten receipt book

A quick fire is necessary in cooking good corn bread.

~Hearst, W. R. The American Cook Book. New York, 1901.

A note from Patricia: This cornbread can easily be made gluten-free by substituting a 1:1 gluten-free baking flour.