2 cups cornmeal 1 egg 2 tablespoons sugar 2 tablespoons fat 2 cups sour or buttermilk 1 teaspoon salt 1 teaspoon soda

Dissolve soda in a little cold water.  Mix ingredients adding soda last.  Bake in hot oven 20 minutes.

CORNMEAL GRIDDLE CAKES

1-1/3 cups cornmeal 1-1/2 cups boiling water 3/4 cup milk 2 tablespoons fat 1 tablespoon molasses 2/3 cup flour 1-1/2 teaspoons salt 4 teaspoons baking powder

Scald meal with boiling water.  Add milk, fat and molasses.  Add sifted dry ingredients.  Bake on hot griddle.

SOUTHERN SPOON BREAD

  1 cup white cornmeal
  2 cups boiling water
  1/4 cup bacon fat or drippings
  3 teaspoons baking powder
  1 teaspoon salt
  2 eggs
  3 slices bread
  1/2 cup cold water
  1 cup milk
Scald cornmeal with boiling water.  Soak bread in cold water and milk.  Separate yolks and whites of eggs.  Beat each until light.  Mix ingredients in order given, folding in whites of eggs last.  Bake in buttered dish in hot oven 50 minutes.

SPOON BREAD

2 cups water 1 cup milk 1 cup cornmeal 1/3 cup sweet pepper 1 tablespoon fat 2 eggs 2 teaspoons salt

Mix water and cornmeal and bring to the boiling point and cook 5 minutes.  Beat eggs well and add with other materials to the mush.  Beat well and bake in a well-greased pan for 25 minutes in a hot oven.  Serve from the same dish with a spoon.  Serve with milk or syrup.

CORNMEAL RAGGED ROBINS

1-1/2 cups cornmeal 1 cup bread flour 1-1/2 teaspoons salt 1-1/3 cups milk 2-1/2 teaspoons cream of tartar 4 tablespoons fat 1-1/4 teaspoons soda

Sift dry ingredients.  Cut in the fat.  Add liquid and drop by spoonfuls on greased baking sheet.  Bake in hot oven 12 to 15 minutes.  These may be rolled and cut same as baking powder biscuits.

INDIAN PUDDING

4 cups milk 1/3 cup cornmeal 1/3 cup molasses 1 teaspoon salt 1 teaspoon ginger 1 teaspoon allspice

Cook milk and meal in a double boiler 20 minutes; add molasses, salt and ginger.  Pour into greased pudding dish and bake two hours in a slow oven, or use fireless cooker.  Serve with milk.  This makes a good and nourishing dessert.  Serves six.

TAMALE PIE

2 cups cornmeal 5 cups water (boiling) 2 tablespoons fat 1 teaspoon salt 1 onion 2 cups tomatoes 2 cups cooked or raw meat cut in small pieces 1/4 cup green peppers

To the cornmeal and 1 teaspoon salt, add boiling water.  Cook one-half hour.  Brown onion in fat, add meat.  Add salt, 1/8 teaspoon cayenne, the tomatoes and green peppers.  Grease baking dish, put in layer of cornmeal mush, add seasoned meat, and cover with mush.  Bake one-half hour.