Albers Corn Meal Recipes from 1943
Taken from old newspapers in the Google newspaper archive.
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Crusty Corn Sticks - 1943
1/2 cup flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1 cup Albers Corn Meal
1 egg beaten
3/4 cup milk
1 Tbsp melted shortening
Sift flour, baking powder, salt and sugar.
Add corn meal. Combine egg, milk and shortening,
add to dry mixture, stirring only enough to mix.
Grease corn stick molds or muffin pans, and put in oven
to heat.
Then grease molds again and fill with batter.
Bake in a hot oven (425-F) 15 to 20 minutes.
Serves 4 to 6.
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Easy Scrapple - 1943
1 lb bulk sausage
4 cups cold water
1 1/4 cup Albers Corn Meal
1 tsp salt
1/4 tsp pepper
Add sausage to cold water in top of large double boiler,
and bring to boiling over direct heat, stirring.
Slowly add Albers Corn Meal, stirring constantly to avoid lumping.
Add salt and pepper, cover, place over hot water, and cook 1 hour.
Taste, add salt if necessary and a little sage or poultry seasoning,
also if desired, and pour into bread loaf pan that has been rinsed in cold water.
Cool, then cover and chill overnight. Slice 1/2 inch thick, roll in flour,
and brown in hot fat. Serve for breakfast, lunch or supper.
Makes 10 to 12 generous servings.
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Turkey Scrapple - 1943
Cook turkey bones and skin in water to make good broth.
Strain, add water to make 4 cups.
Season well with salt, pepper and poultry seasoning.
Heat to boiling in top of double boiler.
Stir in 1 cup of Albers Corn Meal and cook, stirring constantly, for 5 minutes.
Cover, place over hot water and cook 30 minutes. Stir in 1 to 2 cups chopped
leftover turkey. Pour into loaf pan rinsed in cold water, chill unitl firm.
Unmold, slice 1/2 inch thick, dip in flour, and browin in hot bacon drippings or
shortening. Serve with turkey gravy.
Serves 6 to 8.
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Southern Spoon Bread - 1943
2 cups milk
1/2 cup Albers Corn Meal
3/4 tsp salt
2 tsp baking powder
2 eggs, separated
1 Tbsp melted shortening
Scald milk in double boiler.
Gradually add corn meal and salt and cook, stirring until thick.
Cover and cook 20 minutes.
Stir in baking powder, beaten egg yolks and melted shortening.
Fold in stiffly beaten egg whites and bake in well-greased shallow baking dish
in a moderate oven (350-F) 30 to 40 minutes.
Serve immediately, in baking dish, with spoon.
Eat with butter or gravy.
Takes the place of both potatoes and bread in a menu.
Serves 4.
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Golden Glow Casserole - 1943
2 1/2 cups boiling water
1/2 cup Albers Corn Meal
1/2 tsp salt
1/2 lb processed sharp American Cheese
1/2 cup milk
Paprika
Stir corn meal and salt into boiling water in top of double boiler over direct heat,
and cook, stirring, 5 minutes.
Cover, place over hot water, and cook 30 minutes.
Pour into shallow pan and chill until firm, then cut into 1 inch cubes.
Melt cheese in double boiler; gradually stir in milk.
Put alternate layers of cubes of mush and cheese sauce in a greased casserole,
sprinkle with paprika, and bake 20 minutes, in a very moderate oven (325-F).
Serves 5 or 6.
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Hot Tamale Pie - 1943
1/2 cup Albers Corn Meal
1 1/2 cups boiling water
1/2 tsp salt
1 1/2 cups milk
1 Tbsp shortening
1 small onion, minced
1 to 2 cups chopped cooked meat
1 1/2 cups chopped fresh or canned tomatoes
Salt and pepper
Stir corn meal and salt into boiling water in top of double boiler.
Cook, stirring, until mixture begins to thicken, then add milk, place over hot water,
cover, and cook 30 minutes.
Cook onion slowly in shortening until yellow.
Add the meat, tomatoes, and salt and pepper to taste.
Line bottom and sides of a greased shallow baking dish with 3/4 of the hot mush.
Add meat and tomato filling, cover with remaining mush, and bake in a moderate oven
(350-F) 45 minutes.
Serves 6.
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Indian Pudding - 1943
3 cups milk, scalded
1/2 cup Albers Corn Meal
3/4 cup molasses
3/4 tsp salt
1/2 tsp ginger
1/2 tsp cinnamon
2 Tbsp butter or margarine
1 egg, well beaten
1 cup cold milk
Scald milk in double boiler. Gradually stir in corn meal
and cook 15 minutes, stirring until smooth.
Remove from heat and add butter or margarine, molasses, salt and spices;
stir in beaten egg.
Pour into a greased casserole, pour cold milk over top.
Do not stir. Bake in a slow oven (300-F to 325-F).
2 1/2 hours. Serve warm with cream.
Serves 6 to 8.
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Spider Corn Bread - 1943
1/2 cup sifted flour
1 Tbsp sugar
1 tsp salt
2 tsp baking powder
1 cup Albers Corn Meal
1 cup milk
3/4 cup water
1 egg, beaten
1 Tbsp butter, margarine or bacon drippings
Sift flour, sugar, salt and baking powder; stir in corn meal.
Mix milk and water; add 1 cup of the mixture to beaten egg and stir into dry ingredients.
Melt butter, margarine or drippings in a hot skillet, turning skillet to grease side.
Pour in batter, then pour remaining milk and water over the top. Do not stir.
(This makes a line of creamy custard through the corn bread after baking.)
Bake in a moderate oven (375-F) 25 to 30 minutes. Cut in pie shaped pieces and serve.
Eat with fork, with butter or gravy.
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Cocktail Crisps - 1943
1/4 cup Albers Corn Meal
1 tsp salt
2 1/2 tsp sugar
2 Tbsp butter
1/2 cup milk
Combine corn meal, salt and sugar.
Cut in the butter. Add the heated milk.
Let stand 5 to 8 minutes.
Drop from teaspoon onto greased cooky sheet.
Spread or flatten out with spatula.
Bake at 425-F for 15 to 20 minutes.
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Corn Meal Muffins - 1943
1 1/2 cups sifted flour
1 1/2 tsp salt
2 Tbsp sugar
4 tsp baking powder
1 cup Albers Corn Meal
1 egg, beaten
1 cup sweet milk
2 Tbsp melted shortening
Sift flour with salt, sugar and, baking powder.
Add egg, milk, and shortening, add to dry ingredients,
and stir just until blended but not smooth.
Fill greased muffin pans 2/3 full and bake in a hot oven (425-F) about 25 minutes.
Makes 12 medium-sized muffins.
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Corn Meal Cookies - 1943
1 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp lemon extract
1 cup Albers Corn Meal
3 cups sifted flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp salt
1/2 cup seeded raisins (chopped)
Cream shortening, add sugar slowly and cream until fluffy.
Add eggs and lemon extract and beat thoroughly.
Sift flour with dry ingredients and add with corn meal. Add raisins.
Roll on lightly floured board and cut.
Bake in moderately hot oven (400-F) about 10 minutes.
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Corn Meal Dumplings - 1943
1 cup sifted flour
4 tsp baking powder
1 tsp salt
1 cup Albers Corn Meal
4 Tbsp shortening
2/3 cup sweet milk
Sift baking powder and salt, stir in corn meal.
Cut in shortening as for biscuits. Stir in milk.
Drop from tablespoon into boiling chicken or meat stew, cover tightly,
and boil gently but steadly for 20 minutes without lifting lid.
Serves 6.
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Fried Corn Meal Mush - 1943
3 1/2 cups water, divided
1 tsp. salt
1 1/4 cups Albers Corn Meal
COMBINE 2 1/2 cups water and salt in small saucepan.
Bring to a boil. Mix corn meal with remaining water in small bowl.
ADD corn meal mixture slowly to boiling water, stirring constantly. Reduce heat to low; cook, stirring constantly, for 5 minutes or until mixture is thickened.
Make mush as directed on package of Albers Corn Meal (or above).
Pour into loaf pan that has been rinsed in cold water.
Cool, then cover and let stand in a cold place overnight.
Turn out, slice 1/2 inch thick, roll in flour, and brown on both sides
in small amount of hot shortening in heavy skillet, adding more fat as needed.
(If too much is used at first, the mush will go to pieces and will not brown nicely.)
Serve with syrup, jam, or jelly, or with creamed meat or fish if desired,
for breakfast, lunch or supper.
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Peanut Corn Muffins - 1943
1 cup flour
3 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/2 cup Albers Corn Meal
1/4 cup peanut butter
1 egg, beaten
3/4 cup milk
Sift flour, baking powder, salt, and sugar.
Add corn meal. Cut in peanut butter as you would cut in shortening for biscuits.
Combine egg and milk and add, stirring just enough to mix.
Grease muffin pans or corn stick molds, heat, then grease again and fill with batter.
Bake 15 to 20 minutes in a hot oven (425-F).
Serves 4 to 6.
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Corn Bread Meat Roll-Ups - 1943
2 cups sifted flour
4 tsp baking powder
1 tsp salt
1 cup Albers Corn Meal
4 Tbsp shortening
1 cu milk
1 1/2 cups chopped cooked leftover meat
Sift flour, baking powder and salt, stir in corn meal, then work in shortening
(bacon drippings may be used) as for baking powder biscuits.
Stir in milk. Roll out on floured board to make a long rectangle.
Spread with meat, season, roll up and cut into 12 slices.
Bake in greased pan in hot oven (425-F) about 25 minutes.
Serve with creamed peas or other vegetable, or meat gravy poured over.
Serves 6.
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Parkerhouse Corn Rolls - 1943
1 1/4 cups sifted flour
3/4 cup Albers Corn Meal
4 tsp baking powder
4 tsp sugar
1 tsp salt
3 Tbsp shortening or bacon drippings
1 egg, beaten
2/3 cup milk
Sift dry ingredients into bowl.
Cut or rub in shortening or bacon drippings until thoroughly mixed.
Combine egg and milk and stir in to make a soft dough.
Turn out on floured board, knead lightly 1 minute.
Roll 1/2 inch thick, cut with biscuit cutter, brush tops with milk,
and fold over as for Parkerhouse rolls.
Brush again with milk and bake in a hot oven (450-F) about 15 minutes.
Makes about 18 rolls.
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Old Fashioned Corn Bread - 1943
1 cup sifted flour
1 1/2 tsp salt
1/2 tsp soda
1 1/2 cups Albers Corn Meal
2 eggs, well beaten
1 1/2 cups buttermilk or sour milk
3 Tbsp melted shortening
Sift flour, salt and soda; stir in corn meal.
Combine eggs, milk, and melted shortening.
Add to dry ingredients and stir just until blended.
Pour into greased 8 square pan or corn-ear pans,
and bake in a fairly hot oven (425-F) 25 to 30 minutes. Serve hot.
(If a slightly sweet corn bread is preferred, add 2 Tbsp sugar with the flour.
If buttermilk is not available, measure 2 Tbsp vinegar or lemon juice and add milk
to make 1 1/2 cups.)
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Boston Brown Bread - 1943
1 cup Albers Corn Meal
1 cup graham flour
1 cup rye flour
1 1/2 tsp salt
1 1/2 tsp soda
1 1/2 Tbsp vinegar
2 cups milk
3/4 cups molasses
1 cup raisins
Mix the dry ingredients thoroughly. (Do not sift.)
Combine vinegar, milk and molasses, add to dry ingredients,
add raisins and mix quickly.
Fill greased molds 2/3 full.
Cover closelyu and team for 2 1/2 hours.
Makes 2 small loaves or 1 large loaf.
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Corn Meal Meat Loaf - 1943
1 lb ground beef
1/4 lb ground pork
1/2 cup Albers Corn Meal
1 1/2 tsp salt
1/2 tsp pepper
1 medium onion, minced
1 egg, beaten slightly
1 cup water or tomato juice
Combine ingredients in order given, mixing thoroughly.
Pack in greased loaf pan, bake in moderate oven (350-F) 1 hour.
Serves 5 or 6.
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