A 1926 recipe for molasses cornbread that uses lard and baking soda
In short: This historical recipe from 1926 highlights a traditional approach to cornbread. By combining molasses, lard, and soda-dissolved milk, it offers a glimpse into early 20th-century home baking techniques that prioritize simple, hearty ingredients.
The recipe calls for blending melted lard with molasses, followed by a mixture of beaten egg and milk containing dissolved soda. After incorporating flour, cornmeal, and salt, the batter is baked in a shallow tin or muffin cups. For added texture, the instructions suggest including half a cup of raisins or chopped raw prunes before baking.
This method reflects the historical practice of using readily available staples to create dense, flavorful breads. Baking in a hot oven ensures the proper rise, making it a classic example of early 1900s culinary simplicity.
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Sources
- Summary by Intellect · source: 1926 Molasses Cornbread - Old Fashioned Cornbread Recipe - Old Cookbook Show
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