I love cornbread so I’ve been looking forward to trying Winnie Murray’s recipe for Corn Bread in the 1906 Berlin Cook Book.
I’ve used another recipe contributed by Winnie Murray and there are other Murrays with recipes in the cook book. It is possible that this is Winnifred, daughter of Anne & Alexander of the township of Mornington in Perth County in the 1901 census. She is one of seven children and her aunt is also living in the household. Father and oldest son are farmers. By the 1911 census just two of the children are at home with the parents plus two female boarders. They are living in Stratford. Winnie has moved on perhaps she’s married or is working somewhere. The family is Scots Presbyterian but one of the boarders is a German Lutheran. She’s a nurse, the youngest son is a druggist and father has retired as a farmer. The other boarder is going to a business college.
The directions for this recipe are quite clear so I mixed the sugar and egg. I created sour milk by adding a teaspoon of vinegar. Not just sour milk was different in 1906, but buttermilk was simply the liquid left after making butter. Today’s buttermilk is a little different although it would work in this recipe. I added the baking soda to the soured milk and then butter, the corn meal and flour. I broke the butter into little pieces to help it blend a little more into the batter.
I poured the batter into a greased loaf pan and baked it in a preheated 425 degree F. oven for 25 minutes. Finally it was ready to remove and taste. There’s nothing outstanding about Winnie Murray’s Corn Bread but it is a good basic cornbread. It doesn’t taste grainy or of baking soda and it isn’t overly sweet. I like it and will probably make it again.
1 egg, three quarter cup of brown sugar, 1 cup sour milk or butter milk, 1 teaspoon of soda, 1 cup of corn meal, piece of butter size of walnut, 1 cup of flour. Mix sugar and eggs, add milk and soda, butter and lastly corn meal and flour. Bake in a hot oven.