Kent House Plantation Cornbread Recipe

  • Size 10 Iron skillet
  • Large bowl   Spoon for mixing
  • Preheat oven  to 425 degrees
  • 2 cups cornmeal
  • 3 large eggs
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 1 teaspoon soda
  • 4 tablespoons of  bacon grease or one stick unsalted butter

Mix together cornmeal, salt and soda. Then mix 1 cup buttermilk in the dry ingredients. Gently beat each egg before adding on at a time to cornmeal batter and pour in the rest of the buttermilk (1 cup). Mix well.

On stove top: heat grease or butter in iron skillet until bubbly. Be careful not to scorch. Cut off stove top heat and immediately pour cornmeal batter into skillet. Batter should sizzle a little.

Very carefully put skillet/batter in preheated oven and cook for 25-30 minutes.

Spud Nuts

Serves 60

Add together and set aside:

  • 1 cake yeast
  • 1/2 cup warm water

Add together:

  • 2 cups scalded milk
  • 1 tsp salt
  • 1/2 cup sugar
  • 2/3 cup shortening

Let cool and add:

  • 1 cup mashed potatoes
  • 2 beaten eggs
  • dissolved yeast
  • 6 – 7 cups flour

Roll dough out and cut 1/2″ spud nuts. Let dough rise for 1 hour. Fry in hot fat.

Glaze:

  • 2 cups confectioners’ sugar
  • 1 tsp vanilla
  • a little warm water

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DIET:  Something to take the starch out of you.

 

Orange Twists

Mrs. Sadie P. Farrar, Grand Cond.
La. O.E.S. Grand Chapter

  • 1 package yeast
  • 1/4 cup warm water
  • 1 cup scalded milk
  • 1/3 cup butter, melted
  • 1/3 cup sugar
  • 1 1/2 tsp salt
  • 4 or more cups flour
  • 1 egg
  • 1 cup white cornmeal

Let rise to double its size. Divide into half. Roll out about 1/4″ thick and 12″ long.

Take:

  • 1/4 cup melted oleo
  • 1 cup confectioners sugar
  • grated rind of 1 orange

Spread over dough. Cut in strips about 1″ wide and fold back over and twist. Place on greased tin, let rise, and bake in 375° oven about 15 minutes.

Sally Lunn Bread

Mrs. Otta Mae Adkins
New Iberia, La. #207 OES

  • 3/4 cup milk, scalded
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp shortening

Stir to dissolve. Pour into mixing bowl. Cool to lukewarm. While milk cools, sprinkle dry (or crumble compressed) yeast into warm (not hot) water:

  • 1 cake compressed yeast (OR 1 package active dry yeast)
  • 1/4 warm (not hot) water

Stir till dissolved. To cooled milk, add 2 cups flour. Mix well; then beat till smooth. Stir in dissolved yeast.

Add 1 egg and beat at least 1 minute. Stir in remaining  3/4 cup flour and beat till smooth, about 2 minutes.

Scrape batter down from side of bowl. Cover and let rise till doubled (about 1 hour). Stir down and turn into a greased 9″ round cake pan or into a loaf pan 4 1/2 x 2  3/4 x 9″. Let rise till doubled (about 1 hour). Bake in moderate oven (350°) for 45 minutes. Turn out on rack. Cool slightly. Serve with butter and marmalade. Separate pieces with forks instead of cutting.

Very good with Frosting made of:

  • 3/4 cup sifted confectioners sugar
  • 1 Tbsp cream
  • 1/4 tsp vanilla

Mix well and pour on while still slightly warm.

Doughnuts

Art Rainwater

  • 2 eggs, slightly beaten – Add –
  • 1 cup granulated sugar and beat well – Add –
  • 4 Tbsp melted butter – Then add-
  • 1 cup milk and mix – Add –
  • 3 cups sifted flour
  • 3 tsp baking powder
  • 3/4 tsp salt, sifted together
  • 1 tsp vanilla – Mix well and add –
  • 1 cup sifted flour

Roll out dough on floured board and cut 1/2 ” thick. Fry in hot deep fat.

 

Cinnamon Rolls

Mrs. W. J. Turnage

  • 1 package dry yeast, dissolved in
  • 1/4 cup warm water

Set aside

  • 1 cup sweet milk, scalded, add –
  • 1 stick butter or oleo
  • 1/3 cup sugar and let cool to luke warm

Stir in 1 egg, beaten slightly and dissolved yeast. Add 2 cups flour and beat till smooth. Gradually add enough to make a soft dough. Turn onto a lightly floured board and knead till dough is smooth and does not stick to board. Place dough in greased bowl, turning to grease both sides. Cover with tea towel and let rise about 1 1/2 – 2 hours in a warm place. When doubled, roll on lightly floured board. Brush with melted butter and sprinkle with mixture of

  • 1/2 cup sugar
  • 2 tsp cinnamon

Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Even the roll by stretching the dough slightly. Cut into 1″ slices. Place in greased 12″ x 9″ pan or 18 greased muffin cups. Cover and let rise till double about 30 or 40 minutes.

Bake about 25 minutes at 350°

 

Raisin Bread

Mrs. Iska N. Waller, PM
Farmerville, La. #207 OES

Glaze:

3/4 cup sugar in bowl and put juice of 1 orange and juice of 2 lemons over it, and add – 2 Tbsp butter. Make and set on oven and stir often while cake bakes.

Cake:

  • 1 cup sugar
  • 4 Tbsp oleo or oil
  • 1 egg
  • 1 cup buttermilk with 1 tsp soda in it
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 cups flour
  • 1 cup nuts, chopped
  • 1 cup raisins which have been put through food chopper.

Bake in square pan at 325° till done. Pour glaze over and cut in squares.

Home Made Bread

Mrs. Cecil Read

  • 2 packages dry yeast, dissolved in
  • 1 cup lukewarm water

Into a large mixer bowl, add –

  • 2 tsp salt
  • 6 Tbsp sugar
  • Scant 1/3 cup melted shortening
  • 1 cup scalded and cooled milk
  • Yeast and water

Using – 4 1/2 – 5 cups flour, add a little at a time, beating thoroughly after each addition. Use part of flour to knead dough till it is smooth.

Place in large bowl; cover with damp cloth and let rise in warm, dark place till double in bulk (about 1 hour).

Knead and shape into 3 portions and place in 3 loaf pans. Grease tops of loaves with oleo. Let rise about 1 hour and bake in 325° oven about 25 minutes.

Gingerbread

Mrs. A. D. Rainwater
El Dorado, Ark.

  • 1 1/2 cups molasses
  • 1/2 cup oleo

Brought to boiling point. Remove from heat and stir in –

  • 2 tsp soda (may boil over)

Cool to luke warm. Sift together:

  • 2 cups flour
  • 3/4 tsp ginger

Add alternately with 2/3 cup buttermilk

Fold in 1 beaten egg

Bake in 8″ greased square pan in moderate oven, 350° about 50 minutes