Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
275
Calories
11g
Protein
9g
Fat
42g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint corn meal
- one teaspoon soda
- one teaspoon salt
- one tablespoon sugar
- one qttart buttermilk
Directions
1
Mrs. J. H. S.
2
Take one qttart buttermilk, and one pint corn meal, one teaspoon soda, one teaspoon salt, one tablespoon sugar and three eggs ; have the stove very hot, and don't bake in too deep a pan. We use the dripping pan ; and we think, of all the corn bread we ever tasted, this is the best.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive