Fanny Farmer Corn Bread Recipes

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FANNY FARMER CORN BREAD



Fanny Farmer Corn Bread image

This came from my first, and most favorite cookbook. It makes a slightly sweet cornbread, which I adore. My hubby won't eat sweet cornbread, though, so I adapt it for him by leaving the sugar out. You can also make this recipe with buttermilk, by adding a 1/2 t. of baking soda along with the other ingredients. I'm posting it here so that I can access the recipe when I am away from home and don't have my book. (I also usually grind my own flour and cornmeal, and it still makes great bread!)

Provided by luv2cookforluvd1s

Categories     Quick Breads

Time 35m

Yield 16 2 inch squares, 8 serving(s)

Number Of Ingredients 8

3/4 cup yellow cornmeal
1 cup flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, well beaten
2 tablespoons melted shortening or 2 tablespoons bacon fat

Steps:

  • Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.

Nutrition Facts : Calories 188.1, Fat 5.5, SaturatedFat 1.8, Cholesterol 27.5, Sodium 309.7, Carbohydrate 30.9, Fiber 1.3, Sugar 8.4, Protein 4.3

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Top Asked Questions

What is the recipe in the 1918 Fanny Farmer Cookbook chapter XI?
Batter The 1918 Fanny Farmer Cookbook Chapter XI − FISH 221 2 eggs 1/8 teaspoon pepper 1 teaspoon salt 1 cup bread flour 3/4 cup milk Beat eggs until light, add salt and pepper. Add milk slowly to flour, stir until smooth and well mixed.
How do you make fritters in Fanny Farmer Cookbook?
Corn Fritters The 1918 Fanny Farmer Cookbook Chapter XIX − VEGETABLES 339 1 can corn 2 teaspoons salt 1 cup flour 1/4 teaspoon paprika 1 teaspoon baking powder 2 eggs Chop corn, drain, and add dry ingredients mixed and sifted, then add yolks of eggs, beaten until thick, and fold in whites of eggs beaten stiff.
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To one cup pulp add one well−beaten egg, one−fourth cup flour, and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat, or cook on a hot, well−greased griddle. They should be made about the size of large oysters. 61 Corn Fritters The 1918 Fanny Farmer Cookbook Chapter XIX − VEGETABLES 339
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