VHF: Corn Cakes (Corn Pudding/Cornbread)
Here is another vintage & historic recipe from a book I found on Michigan State University website called Favorite Dishes: A Columbian Autograph Souvenir
As I wrote before:
It is a collection of recipes from different women for the World's Columbian exposition. Growing up, I think some of my schools had different cookbooks that were collections of recipes from different families -- like for fundraisers; it's like that. I was wondering what the "Columbian" part meant. It is actually the World's Fair in Chicago in 1893, marks 400 years since Columbus arrived in the Americas, so they called it the Columbian Exposition.
It's really fun to read and see the different recipes and how people cooked over 100 years ago!
Here is the recipe what I was working off of.
What I used:
- Jiffy cornbread mix (whole box which is a little over 1 1/4 or 1 1/2 cups of corn meal mix; a little more than half pint)
- Most of this little carton of milk (maybe 4 oz. or 1/2 cup)
- 1 tablespoon of butter (melted)
- 2 sugar packets (4 teaspoons)
- 4 eggs (started out with 2 -- though there is 1 in this pic -- and then I realized that the whole Jiffy cornbread box was more than half a pint; I went back and added in the 2 more eggs)
I only had this big ceramix dish; I didn't have a muffin tin, so it was more corn pudding than corn cakes.
I melted the butter in the microwave. I did not boil the milk. I just added it in cold. Actually I poured it into the dish I had melted the butter into, so it could rinse out some extra butter into the mixture (right photo).
Here is me adding more eggs (for a total of 4 eggs). Here is the mixture before baking.
Then I baked it at 400 degrees probably for 30-40 minutes. If it was in a muffin pan (in smaller portions), then it would have baked faster. Here it is!
It's basically just corn pudding! / cornbread! It's tasty! It has a different texture than when you make the Jiffy Cornbread mix as on the box (1 egg and 1/3 cup of milk).
Give it a try! We are good at this!