Recipe of the Week: Uxbridge Sour Milk Cornbread

The following simple recipe for Uxbridge Sour Milk Cornbread is from Good HouseKeeping’s Book of Menus, Recipes, and Household Discoveries (253 pages, copyright 1925, now in public domain). That is one of the 11 new bonus books included in the new 2005-2023 edition of the SurvivalBlog Archive USB stick.

  • 1 egg
  • 2 cupfuls sour milk
  • 1 cupful cornmeal
  • 1 cupful bread flour
  • 1 teaspoonful soda
  • 1 teaspoonful baking-powder
  • 2 tablespoonfuls melted shortening
  • 1 teaspoonful salt
  1. To the egg weII beaten add the sour milk.
  2. Add the cornmeal, flour, soda, baking-powder, and salt sifted together.
  3. Beat in the melted shortening and bake in shallow well-greased pans for twenty minutes at 400 degrees F.

Do you have a well-tested recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven recipes, slow cooker recipes, and any recipes that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!