Alabama Pumpkin Corn Bread

1 1/2 cups corn meal

1/2 cup graham flour

1 teaspoon salt

3 teaspoons baking powder

1/2 cup soft brown sugar

1 tablespoon hot water

2 cups canned pumpkin

1/4 teaspoon soda

1 egg

1 cup milk

Process

Sift together corn meal, salt, baking powder; add graham flour unsifted. Add sugar and hot water to pumpkin, sift in soda and add egg beaten until thick and lemon tinted. Add pumpkin mixture to dry ingredients and beat until thoroughly blended, add milk and continue beating. Turn into a buttered, shallow pan and bake thirty minutes in a hot oven. This is an old southern recipe and when made by the "old colored mammy" who originated the bread she "cooked down" her own pumpkin and used white flour instead of graham flour.

White Corn Meal Bread

4 tablespoons butter

1/3 cup sugar

1 1/2 cups milk

1 1/2 cups white corn meal

1 1/4 cups flour

4 teaspoons baking powder

1 teaspoon salt

Whites 3 eggs

Process

Cream the butter, add the sugar gradually, sift the dry ingredients together twice and add to first mixture alternately with milk. Beat whites of eggs until stiff; cut and fold them into mixture. Bake in shallow, buttered pan twenty-five minutes.

Molasses Corn Bread

1 cup corn meal

3/4 cup flour

1 1/2 tablespoons baking powder

1 teaspoon salt

1/4 cup molasses

3/4 cup skimmed milk

1 egg

2 tablespoons sausage or bacon fat

Process

Sift together dry ingredients; add molasses and milk mixed together, stirring constantly. Beat egg until thick and lemon tinted add to first mixture. Add fat and beat two minutes. Bake in a well greased, shallow pan in a hot oven twenty-five minutes.

Thin Corn Bread

3/4 cup yellow corn meal

1 1/4 cups flour

2 tablespoons sugar

6 teaspoons baking powder

3/4 teaspoon salt

1 cup thin cream

1 egg well beaten

2 tablespoons melted butter

Process

Mix and sift the dry ingredients; add cream, beaten egg and butter, beat thoroughly; bake in a well greased, shallow pan, in a hot oven, twenty-five minutes; five minutes before removing from oven brush over with milk to give it a richer color. Serve with baked or broiled fish.

Eggless Corn Bread No. 1

3/4 cup corn meal

3/4 cup flour

2 tablespoons sugar

1 1/2 tablespoons bacon or sausage fat

3/4 teaspoon salt

3/4 teaspoon soda

1 1/2 cups sour milk

Process

Sift together the first five ingredients; add sour milk slowly, stirring constantly until batter is smooth. Add bacon fat, beat one minute, then turn into a well greased, square, shallow pan eight inches square and bake in a hot oven twenty-five minutes. Brown over top by placing pan in broiling oven under gas flame. Broiler should be placed on bottom of oven.

Eggless Corn Bread No. 2

1 cup corn meal

2/3 cup flour

2 tablespoons sugar

2 tablespoons shortening

1 teaspoon salt

1 teaspoon soda

1 1/2 cups sour milk or buttermilk

Process

Sift together the dry ingredients. Add milk gradually stirring constantly. Beat mixture one minute. Turn into a well greased, shallow pan and bake twenty-five minutes in a hot oven. If not brown on top place some distance from the gas flame in broiling oven for two minutes until evenly browned.

Old Virginia Batter Bread

2 cups corn meal

4 cups scalded milk

1 teaspoon salt

1/2 cup sugar

3 eggs

Process

Stir corn meal into scalded milk and cook to a mush, add salt and sugar, cool; add yolks of eggs beaten very light; then cut and fold in whites beaten until stiff, melt two tablespoons butter or lard in baking pan, turn in mixture and bake forty-five minutes in a bread oven (360 to 400 degrees F.).

Blueberry Corn Bread

1 cup corn meal

1 cup pastry flour

4 teaspoons baking powder

1 cup sugar

1/2 cup blueberries dredged with a little of the flour

1/2 teaspoon salt

1 egg well beaten

3/4 cup milk

1/4 cup melted butter

Process

Sift together the dry ingredients; add milk gradually and beaten egg. Add butter and berries. Bake in a well buttered, shallow pan or in well greased, hot iron muffin cups, twenty-five minutes in a hot oven. Serve hot as it is then at its best.

Corn Bread With Creamed Clams

1 quart fresh clams

2 cups white sauce

1/4 pound fat salt pork

White corn bread (Recipe on Page 58)

Butter

Process

Remove the tough portion from the clams and finely chop. Cut salt pork in one-fourth-inch dice; try out in a hot frying pan. Drain off some of the fat, leaving enough to prevent clams from sticking to bottom of pan; add soft and chopped hard part of clams, stir until heated through; add white sauce and heat to boiling point. Remove at once from fire. Have ready a hot white corn bread made from recipe on Page 58. Cut corn bread in squares, split each square and spread half the squares with butter, cover with part of the clam mixture, set the other halves above and pour around or over remaining clam mixture. Serve very hot.