Biscuits is good fur soppin, puttin under your gravy or syrup and with all main dishes. Lightbread is always good eatin. But corm meal pushes flour for many ways you can use it to feed hungry stomach. Indians depended on corn, and if the first settlers hadn't learnt how good corn was,they wouldn't have made it so well.
Company is always honored when you fix these up. like teacake, they ain't meant to fill you up like regular biscuits. but they shure taste good.
Sift dry ingredients then cut fat; mix into stiff
dough. Knead smooth when start beating. Use wood beater and keep going
till dough is light and velvety. Use small cutter. take fork and prick
dough just on top. Bake for half hour at 350, then down to 325 another
half hour. Now cut to 225 degrees for another half hour. If you ann't sure,
shake the pan. If the biscuits rattle, they're done. Don't let them start
to brown.
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We used to look forward to sunday dinners when they had this.
Mix water and meal. Braing slowly up to a boiling point and cook five minutes. Add well beaten eggs and other ingredients.Beat thoroughly and pour into a well greased pan Bake 25 minutes in hot oven.
These little rascals give the right tang when you got a mess of fish all ready to eat.
Heat the oven to 500 degrees and place the bread pan in the oven to heat. Beat the eggs slightly and add the remaining ingredients. Stir well. Grease the pan. Drop the mixture from a big spoon and cook 20 minutes at 400 degrees. If you like open fire cooking, let your fat barely cover pan or skillet and drop in the mixture. Cover pan. Watch to keep from over cooking.
Maybe Mr. Williams learnt this recipe from settlers who knowed about Indian ways of cookin. When roasting ears get too hard to fry,shuck as many as needed. Use a course grater to get kernels off cob. To make up a bait of batter,use 1 cup cornmeal to each 2 ears of corn. Add 1 teaspoon soda and 1 teaspoon salt. Pour slowly. grease muffing rings well and have them hot before putting in butter. Cook real fast and add butter to muffins while they're hot.
This goes fine with sausage or kraut, or both
Brown hominy in skillet over medium heat. Use about 1 tablespoon butter or cooking oil. Put in beaten eggs with hominy. Season, then stir. When hominy gets brown look,remove and serve.
Makin cornmeal mush ain't a problem a-tall. I've seen aunt eller stand afore a kettle with a pan of meal and a wooden spoon. With her left hand she'd put salted meal and with her right she'd stir the mixture, and a fore you could say scat you had mush. Have the water in the kettle boiling hot. put in a tablespoon salt. Start with a half gallon water. Put in a handful of meal,stir with spoon or stick,pour in more meal and stir again. Takes round half hour after you got what you consider the right thickness. Usually, the puffing up tells you when it's just about done. For serving, hot or cold, add milk or butter and more salt, if you like it that way. Or you can sweeten, or use gravy.
As fur as we can learn,hoe cakes was the beginnin of hot bread with early settlers. They was cooked in fireplaces and even on hot coals afore stoves were hauled in.
Mix salt in meal, then pour hot water on the mix,add enough cold water to thin the mush till it will pour sort of slow out of the bowl. Add melted fat. Drop batter by spoonfulls on hot griddle or skillet. Turn till both sides are brown.
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CORN PONE
Fancier than hoe cakes but tastier to most folks
2 1/2 cups corn meal
1 1/2 cups boiling water
1/2 cup bacon drippings
1 cup buttermilk
1/2 cup cold water
1/2 teaspoon soda
2 eggs
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
Pour boiling water over meal in bowl. Add bacon drippings,cool then stir in buttermilk and cold water. Next add beaten eggs and flour,baking powder,soda and salt, all sifted together first. Beat thoroughly, turn into a well greased pan, with the batter a half inch deep. Bake in moderate oven 25 minutes.