I recently ran across these two recipes from Selma, Alabama in 1870 that added molasses and sugar. Was this the way it was made in Selma? Did they break the TEN COMMANDMENTS OF SOUTHERN CORNBREAD?
TWO CORN BREAD RECIPES FROM 1870 ADD MOLASSES AND SUGAR
(Transcribed from The Times-Argus, Selma, Alabama January 27, 1870)
CORN BREAD #1
Take three pints of cornmeal, one-half pint wheat or rye flour, two tablespoonful molasses, one do. of saleratus, a teaspoonful of salt; mix with sweet milk, (not too hard.) which makes about a two quart basin full, which basin put in a kettle or pot, over a fire, and steam three hours: place the basin on a board or sticks above the water, and add water as it boils away; keep the kettle covered, then cook in oven till brown.
CORN BREAD #2
Take two quarts corn meal, add one large spoonful of butter one of sugar, a little salt; mix all together; pour upon the whole one quart of boiling water; then cool with cold water sufficiently to add one-half cup of good yeast. Let it rise for two hours, when add wheat flour; (if the dough is not thick enough.) so as to give it the consistency of “proud cake.” Put it into deep dishes, let it rise for one hour. Bake in a stove oven. You will find it delicious.
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