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Corn Bread or Breakfast Corn Cake
Some years ago business called me to pass through Toledo several times, and I staid over night, each time, at the Island House, where I found so much better corn bread at the breakfast table than I had ever eaten—according to my custom when traveling and finding some dish extra nice—I obtained the recipe, through influence of the waiter girl, as "mail carrier, " who wrote it out for me in my diary while I ate my breakfast; here it is One quart of corn meal, 1 cup of flour, or a little less; 1 table-spoonful of baking powder; milk, to wet; beating in 1 or 2 eggs, a little sugar and salt; put into a dripping pan, and put, at once, into a hot oven, but do not dry it up by over-baking. (See Corn Dodgers among the breads. )
Remarks. —I think I have eaten of it more than 100 times since, but I have never seen corn cake to excel it. It should be 1 to 11/2 inches thick when baked.
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