St. Charles Corn Bread

[donna]

This recipe, St. Charles Corn Bread, is a 19th century recipe from the St. Charles Hotel in New Orleans.

2 cups sifted cornmeal
1/2 cup all-purpose flour
2 cups sour milk
2 well beaten eggs
1/2 cup molasses
1 teaspoon salt
2 tablespoons melted butter
1 teaspoon baking soda

"Mix the meal and flour smoothly and gradually with the milk, then the butter, molasses and salt, then the beaten eggs, and lastly dissolve a level spoonful of baking soda in a little milk and beat thoroughly altogether. Bake nearly an hour in well-buttered tins, not very shallow. "

The recipe was first recorded by Hugo Ziemann and Mrs. F. L. Gilette in "The White House Cookbook", 1915. This is actually from "Sweet 'n' Slow" by Patricia B. Mitchell, page 10.

 

[Northern Light]

I don't know that I have ever heard of putting molasses into cornbread. That would certain change the end product, wouldn't it?

 

[nitrofd]

The molasses does seem a bit strange, but then who am I to say.

 

[diane]

Might depend on what type of molasses. Sounds a bit like Indian pudding, too. This I'll try!

 

[Tumbleweed]

I have seen cornbread recipes with a considerable amount of sugar in them but never molasses. As Diane said, the molasses type could make all the difference. Next time I make cornbread I am going to give this recipe a try using sorghum molasses.

 

[donna]

A tasty version of cornbread. Thought bump for those interested in making some.