Confederate Shortbread

Robin Dotson
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Confederate Shortbread

Wheat flour was quite scarce in the South during the Civil War so
soldiers baked bread from available ingredients such as white cornmeal. Try to
find white cornmeal to make this a bit more authentically Confederate. Although
this recipe uses baking powder to make the cornbread fluffier, Confederate
soldiers did not have baking powder.

1 Tbsp. butter
2 cups white cornmeal (not self-rising)
2 tsp. baking powder
3/4 tsp. salt
2 large eggs
2 cups milk
1/4 cup canola oil

Preheat the oven to 400 degrees F. Grease a 9-inch square baking pan or dish
with butter. Combine the cornmeal, baking powder, and salt in a large bowl.

In a small bowl whip the eggs with a fork and combine with the milk and oil.
Stirring only until all the dry ingredients are wet, add the wet ingredients to
the dry ingredients and then pour the batter into the prepared baking pan. Bake
for 20 - 25 minutes or until the top is lightly browned.
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