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Blueberry Corn Bread
Blueberry Corn Bread
This unusual taste treat is made in an electric
skillet. A good energy saver, it also helps to keep
the kitchen cool.
Wash and drain the blueberries. If necessary,
pat dry before using.
Mix together:
1 cup cornmeal
1-1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
Beat together until creamy and smooth-looking:
1-1/2 cups milk
2 eggs
1/4 cup oil
Mix wet and dry ingredients together briefly.
Fold in blueberries, being careful to leave as
whole as possible. Grease an electric skillet.
Preheat to 250 degrees. Pour in the batter. Cover
and cook with the vent open for about 25 minutes.
Corn bread is done when a toothick inserted into
the center comes out clean.
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# Blueberry Corn Bread
## Ingredients
- 1 cup cornmeal
- 1 1/2 cups sifted flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup oil
- Blueberries (washed and drained)
## Instructions
1. Wash and drain the blueberries. If necessary, pat dry before using.
2. Mix together the cornmeal, sifted flour, sugar, baking powder, and salt.
3. Beat together until creamy and smooth-looking: milk, eggs, and oil.
4. Mix wet and dry ingredients together briefly.
5. Fold in blueberries, being careful to leave them as whole as possible.
6. Grease an electric skillet. Preheat to 250°F.
7. Pour in the batter. Cover and cook with the vent open for about 25 minutes.
8. Corn bread is done when a toothpick inserted into the center comes out clean. -
Indian Tapioca
INDIAN TAPIOCA
Mix to-gether 1/3 Cup Tapioca
1/4 Cup Indian Meal
and stir while sprinkling into 1 quart of
scalded milk. Stir and cook until the tapioca
is transparent, then stir into the pudding
1 cup of molasses 1/2 teaspoon salt
and 2 tablespoons butter. Turn into a buttered
baking dish
Pour over the top 1½ cups cold milk and set
in the oven without stirring
Bake about 1 hour
add a few raisins or dates
if on hand Ernestine Duncan
Oct 5, 1930
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# Indian Tapioca
## Ingredients
- 1/3 cup tapioca
- 1/4 cup Indian meal (cornmeal)
- 1 quart milk, scalded
- 1 cup molasses
- 1/2 tsp salt
- 2 Tbsp butter
- 1 1/2 cups cold milk
- Raisins or dates (optional, a few)
## Instructions
1. Mix together the tapioca and Indian meal, then stir while sprinkling into 1 quart of scalded milk.
2. Stir and cook until the tapioca is transparent.
3. Stir into the pudding: 1 cup molasses, 1/2 tsp salt, and 2 Tbsp butter.
4. Turn into a buttered baking dish.
5. Pour 1 1/2 cups cold milk over the top and set in the oven without stirring.
6. Bake about 1 hour.
7. Add a few raisins or dates if on hand. -
Corn Cakes (Pancakes)
Corn Cakes (Pancakes)
Southern Recipe from Edna Fausz
1 cup Cornmeal
1/2 tsp. baking soda
1 1/4 cups buttermilk
1/4 tsp. salt
2 eggs beaten
2 tsp. oil
Mix dry ingredients, add eggs then
buttermilk & oil & Fry.
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# Corn Cakes (Pancakes)
*Southern Recipe from Edna Fausy*
## Ingredients
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 1/4 cups buttermilk
- 1/4 tsp salt
- 2 eggs, beaten
- 2 tsp oil
## Instructions
1. Mix dry ingredients together.
2. Add eggs, then buttermilk and oil. Stir to combine.
3. Fry on a griddle or skillet until done. -
Corn Cakes (Pancakes)
Corn Cakes (Pancakes)
Recipe from the kitchen of Edna Fausz
Southern recipe
1 cup cornmeal
1/2 tsp. baking soda
1 1/4 cups buttermilk
1/4 tsp. salt
2 eggs beaten
2 tsp. oil
Mix dry ingredients & add eggs
then buttermilk & oil & Fry.
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# Corn Cakes Pancakes
## Ingredients
- 1 cup cornmeal
- 1/2 tsp baking soda
- 1 1/4 cups buttermilk
- 1/4 tsp salt
- 2 eggs, beaten
- 2 tsp oil
## Instructions
1. Mix dry ingredients together.
2. Add eggs, then buttermilk and oil.
3. Fry.