Reading through the Rumford Complete Cookbook, a reprint of the 1908 original edition by Lily Haxworth Wallace, has been fun to see the different recipes and how they were written for that time period.
I am excited to work on a project to visit some of these recipes and try them out. The first one I worked with is the corn bread on page 122. Below is a photo of the recipe in the cookbook.
Here is my version of the corn bread recipe with some updates:
Rumford Corn Bread
1/4 tsp salt
2 cups milk
3 tbsp sugar
3 tbsp flour
2 cups yellow corn meal
2 tsp Rumford Baking Powder
Combine the eggs, salt, milk, and sugar in a large mixing bowl. Mix with a hand mixer. Add the flour, baking powder, and corn meal and continue to mix. Pour batter into a greased 9 x 9 baking pan. Bake at 350 degrees F. for 30 – 35 minutes. Cool somewhat before serving.
We enjoyed this corn bread with a bowl of hearty chili and it was delicious! It had great flavor and I think it would be a great bread to serve with soups, especially chili or ham and bean soup.
I look forward to my next Rumford Complete Cookbook Recipe to try.