Sour Cream Corn Muffins And Corn Cake With Buttermilk

The latter is a bit like a Johnnycake.

Compare this version from the November 17, 1881 edition of The Indiana (Pennsylvania) Progress:

Best New England Johnny Cake — Take one quart of buttermilk, one teacupful of flour, two-thirds of a teacupful of molasses, a little salt, one teaspoonful of saleratus, one egg (beaten, of course). Then stir in Indian-meal; but be sure and not put in too much. Leave it thin–so thin that it will almost run. Bake in a tin in any oven, and tolerably quick. If it is not first-rate and light, it will be because you make it too thick with Indian meal. Some people prefer it without the molasses.

From a box sold in Quincy, Massachusetts.

Sour Cream Corn Muffins

3/4 cup cornmeal
1/4 cup sugar
1/2 tsp. baking soda
1 egg, beaten
1/4 cup milk
1 cup flour
2 tsp. baking powder
3/4 tsp. salt
1 cup sour cream
2 Tbsp. melted butter
sugar to sprinkle on tops

In a large bowl, combine all dry ingredients. In a small bowl, beat egg; add sour cream, milk; mix well.

Add liquid to dry mixture. Mix slightly; add melted butter. Mix until just blended. Fill greased muffin tins 3/4 full. Sprinkle tops with sugar.

Bake at 425 deg., 15 minutes.

Corn Cake With Buttermilk

1 egg
1/2 cup wheat germ
1 cup cornmeal
1/2 tsp. salt
2 Tbsp. honey
1/2 tsp. baking soda
1/2 tsp. baking powder
1-1/2 cups buttermilk
2 Tbsp. salad oil

Combine wheat germ, cornmeal, salt, soda, and baking powder. Stir in buttermilk, honey, oil, and beaten egg. Stir only enough to blend.

Bake on lightly oiled griddle.

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