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Community Cookbook


Breads were a part of every meal on the farm. The variety was enormous--from fried cornmeal "dog bread," hushpuppies, cracklin' pone, and pancakes to biscuits, rolls, muffins, ash cake and quick breads. We spread them with freshly churned butter, molasses or preserves, and at family meals everyone loved to sop up juice from the cooked peas or beans with biscuits and cornbread. There was always a crowd to cook for on the farm, and learning to judge the right amount of soda to put in bread was a real challenge. No wonder I was so delighted when self-rising flour came out! -Mildred Council

1 cup milk
1-1/2 cups all-bran cereal
3/4 stick margarine, melted
1 egg, beaten
1/4 cup sugar
2 tablespoons molasses
1/2 teaspoon baking soda

1-1/4 cups self-rising flour
1 cup chopped raisins

Preheat oven to 375 degrees. In a bowl, pour the milk over the bran cereal and let soak for 20 minutes. Add the margarine, egg, sugar and molasses. Mix well. Add the baking soda to the flour and mix with the liquid ingredients. Stir in the raisins. Spoon into greased muffin tins and bake for 25 minutes.

Reprinted from Mama Dip's Kitchen, by Mildred Council, with the permission of UNC Press.

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