Rich Corn Cake
1 cup corn meal
1 cup white flour
4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
7/8 cup milk
2 eggs
1/4 cup melted butter
Mix and sift dry ingredients. Add milk, gradually, eggs well beaten, and butter. Bake in a buttered, shallow pan, in a hot oven.
Susie's Spider Corn Cake
1-1/4 cups corn meal
2 cups sour milk
1 teaspoon soda
1 teaspoon salt
2 eggs
2 tablespoons butter
Mix soda, salt, and corn meal; gradually add eggs well beaten and milk. Heat frying-pan, grease sides and bottom of pan with butter, turn in the mixture, place on middle grate in hot oven, and cook twenty minutes.
White Corn Meal Cake
1 cup scalded milk
1/2 cup white corn meal
1 teaspoon salt
Add salt to corn meal, and pour on gradually milk. Turn into a buttered shallow pan to the depth of one-fourth inch. Bake in a moderate oven until crisp. Split and spread with butter.
Pop-overs
1 cup flour
1/4 teaspoon salt
7/8 cup milk
2 eggs
1/2 teaspoon melted butter
Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using Dover egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in a hot oven. They may be baked in buttered earthern cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.
