Southern Cornbread

A busy Saturday at Home

      MrD finished replacing the floorboards in the dining room..

and did a marvelous job!

Meanwhile, the roses in the garden needed their annual pruning ready for the winter

Later after a tasty dinner of Jambalaya and cornbread

We settled down to listen to the news of the week on the radio.. including news of Operation Torch.. todays successful Allied amphibious invasion of French-controlled North Africa (Morocco and Algeria), commanded by General Dwight D. Eisenhower,

To accompany dinner tonight I made a lovely Southern Cornbread from The American Womans Cook Book

Edited by Ruth Berolzheimer. Southern cornbread is a savory quick bread usually baked in a hot cast-iron skillet to create a golden, crispy crust and a tender, moist interior without any added sugar. 

I make mine in a baking pan.. so heating the pan in the oven beforehand helps create a nice, crisp bottom crust 

1 cup sour milk
½ teaspoon soda dissolved in 1 teaspoon water
1 egg-yolk
½ teaspoon salt
1½ cups corn-meal
White of one egg, beaten stiff and added last

Original Recipe

• Mix ingredients in the order given
• Bake in muffin-tins or in a shallow pan in a moderate to hot oven (400°–425° F) for twenty minutes.

The American Womans Cook Book
Edited by Ruth Berolzheimer, 1942