Golden Corn Cake
A tender corn meal cake baked in a shallow pan.
Ingredients
- ¾ cup corn meal
- 1¼ cups flour
- ¼ cup sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 1 or 2 tablespoons melted butter
Steps
Step 1. Mix and sift dry ingredients.
Step 2. Add milk, egg well beaten, and butter; bake in shallow buttered pan in hot oven twenty minutes.
Where this recipe comes from
The Boston Cooking-School Cook Book by Fannie Merritt Farmer, Little, Brown, and Company, 1910. License: Public domain. No one owns a copyright in it, so it's free to use. The wording is the original, with typos fixed, a few steps split, and references to recipes that aren't shown here left out. View the original (opens in a new tab)
These recipes were written in 1910, when ovens had no dials. A slow oven is roughly 250 to 325°F (120 to 165°C), a moderate oven roughly 350 to 375°F (175 to 190°C), and a hot oven roughly 400 to 450°F (200 to 230°C). Old advice on eggs and meat can differ from today's food-safety guidance, so cook until done.