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Corn Bread, Southern, Improved. —This writer says: "In the Blade I saw a recipe for the 'far-famed Southern Corn Bread. ' I was raised in the South, and have a few times eaten bread made in that way; but it is not the way we make our bread—and as I think there is an 'excellence' about ours, I send you the recipe. Take 1 egg, a tea-spoonful of salt and 1 of soda (if the milk is very sour it will take more soda), and 1J^ pts. butter-milk; then put in white corn meal enough to make a nice tolerably thick batter. It is very nice baked in a bread pan, but we like it best baked in gem irons, or muffin irons, as some people call them. Whatever it is baked in must be well greased and smoking hot when the batter is put in. Serve while hot. Corn bread never was intended to be eaten cold. "—Hawthorne, La Place, IU.
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