Corn Bread
Various formulas and methods are used for making corn bread. The type of corn bread made in the Southern States varies considerably from that made in the Northern States. Following are formulas for both kinds of bread.
Formula for Southern Corn Bread White corn meal, 50 lbs.
Water (hot), 50 lbs.
Water (cold), 29 lbs.
Lard, 874 lbs.
Eggs, 2½ qts.
Milk powder, 434 lbs.
Salt, 3/4 lb.
Baking powder, 1½ lbs.
Method Put 50 lbs. of the white corn meal in a mixer and begin mixing. Then pour in 50 lbs. of hot water and 874 lbs. of lard and mix until a smooth mass is obtained. After this mass has been allowed to cool, add 43/4 lbs. of powdered milk, 29 lbs. of cold water, the salt, eggs and baking powder and mix to a medium soft batter. This mixture is now ready to be put into forms. If sour milk is desired in this corn bread you may omit the milk powder and the baking powder and use in their place 332 lbs. of sour milk and 34 lb. bicarbonate soda. The method for mixing is the same as employed above. Formula for Northern Corn Bread Flour (wheat), 3144 lbs.
Corn meal (white), 183/4 lbs.
Sugar (brown), 13/4 lbs.
Lard, 13/4 lbs.
Salt, 3 lbs.
Eggs, 2½ lbs.
Milk, 371/2 qts.
Baking powder, 1½ lbs.
Method Scald the corn meal with 1834 lbs. of hot milk and then add the shortening and mix thoroughly to incorporate the ingredients. When this mush has cooled, put 1834 qts. of cold milk, the salt, eggs and flour in the mixer and mix to a smooth dough, then add the corn meal mush and baking powder and mix to a smooth batter. This mixture is now ready to be placed in forms.