A historical bread from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
Mix and sift dry ingredients
add milk, egg well beaten and butter
bake in shallow buttered pan twenty minutes in hot oven
Modern guidance to help you succeed with this vintage recipe
The high ratio of baking powder (5 teaspoons) creates an exceptionally light, cake-like crumb by producing abundant carbon dioxide when activated by the milk's moisture and oven heat. Sifting the dry ingredients together ensures even distribution of leavening, preventing pockets of raw baking powder that would create a metallic taste. The melted butter coats flour proteins, limiting gluten development and keeping the cornbread tender rather than tough.
The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container at room temperature. However, for best texture and rise, mix the wet and dry ingredients just before baking.
Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual pieces in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds to restore moisture.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container at room temperature. However, for best texture and rise, mix the wet and dry ingredients just before baking.
Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual pieces in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds to restore moisture.
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