soda
1/2 tsp. baking powder
1 tsp. salt
2 c. bran
1-1/4 c. milk
1/2 c. molasses
1 egg
Mix and sift the flour, soda, baking powder, and salt. Then add the
bran, the milk, the molasses, and the well-beaten egg. Fill well-greased
muffin pans about two-thirds full, and bake in a moderate oven for about
25 minutes.
CORN-CAKE RECIPES
56. CORN CAKE.--Corn cakes were among the first breads made of cereal
foods in America, being at first often made of only corn meal, water,
and salt. These cakes of corn meal were prepared and carried on long
journeys made by people when there were no means of rapid
transportation. The cakes did not spoil, were not bulky, and contained a
great deal of nutriment, so they made a convenient kind of food for such
purposes and were called _journey cakes._ From this term came the name
_Johnny cake,_ which is often applied to cake of this kind. The
combining of flour, eggs, shortening, and sugar makes a cake that does
not resemble the original very much, but in many localities such cake is
still called Johnny cake. The proportion of corn meal to flour that is
used determines to a large extent the consistency of the cake; the
greater the quantity of corn meal, the more the cake will crumble and
break into pieces. The addition of white flour makes the particles of
corn meal adhere, so that most persons consider that white flour
improves the consistency.
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