Ryzon Corn Bread

1917_ryson_corn bread_page

Master Recipe

1 tablespoonful (1/2 ounce) butter.
2 level tablespoonfuls (1 ounce) sugar.
2 eggs, separated.
1 level cupful (6 ounces) corn meal.
3 level teaspoonfuls baking powder.
1 level cupful (4 ounces) flour.
1/2 level teaspoonful salt.
1 cupful (1/2 pint) milk.


[1] Cream butter and sugar thoroughly together, add yolks of eggs one by one; then beat whites of eggs to a stiff froth and add them with the corn meal, flour sifted with baking powder, and salt, and milk.

[2] Mix lightly together until all is thoroughly well mixed, then pour into a well-greased and floured shallow baking pan and bake in a moderately hot oven for fifteen minutes, or until done. Break or cut in pieces.

[3] This mixture may also be used for corn muffins or gems by baking in muffin rings or gem pans.

Sufficient for six persons.