I have been collecting vintage cookbooks off and on for years and recently some pamphlets dating back to the 19-teens have found their way to my shelf. Among them was...
|Copyright, 1918, Royal Baking Powder Co., Mfrs. of Dr. Price's Cream Baking Powder|
All through the pamphlet you find recipes that use barley, buckwheat, whole wheat and cornmeal as the flour(s) of choice. This was to free up white flour for the troops, presuming white flour would not go rancid as quickly as other flours.
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Spider Corn Bread
1¾ c. milk and water (I used 1¼ c. whole raw milk and ½ c. water)
1 c. corn meal
⅓ c. flour (next batch I'm trying home-milled whole wheat!)
2 T. sugar
1 t. salt
2 t. Baking Powder
1 T. shortening
Beat egg in bowl and add one cup of the milk and water combo; stir in corn meal, flour, sugar, salt and baking powder which have been sifted together; turn into 10" cast iron frying or oven-proof pan in which shortening has been melted. Pour on remainder of milk and water, but do not stir. Bake about 25 minutes in a 425° oven. There should be a line of creamy custard through the bread. Cut into triangles and serve.
- This did have small ribbons of creaminess running through it, almost like grits
- If you wanted a "spider web-like" appearance on top, you could get clever when pouring the remainder of the milk and water over the top, although, the pattern would be faint.
- This recipe is adapted/updated from recipe on page 3
Did you know that Dr. Price, of Dr. Price's Cream Baking Powder, is the grandfather of the famous American actor, Vincent Price?