Rich Corn Cake
| 1 cup corn meal | 1/2 teaspoon salt |
| 1 cup white flour | 7/8 cup milk |
| 4 teaspoons baking powder | 2 eggs |
| 1/4 cup sugar | 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
| 11/4 cups corn meal | 1 teaspoon salt |
| 2 cups sour milk | 2 eggs |
| 1 teaspoon soda | 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 | 7/8 cup milk |
| 1/4 teaspoon salt | 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 egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.
