{"id":7432,"slug":"corn-bread-2","title":"CORN BREAD","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one cup of corn-meal","one cup of flour","two tablespoons of sugar","one-half teaspoon of salt","three teaspoons of baking-powder","one tablespoon of butter","one egg","milk"],"ingredients_norm":["corn meal","flour","sugar","salt","baking powder","butter","egg","milk"],"steps":["Mix and sift one cup of corn-meal, one cup of flour, two tablespoons of sugar, one-half teaspoon of salt, three teaspoons of baking-powder.","Melt one tablespoon of butter and add to one egg; mix milk and egg and beat this into the dry ingredients.","Pour this mixture into well-greased tins and bake in a hot oven one-half hour.","Cut in squares and serve hot. Bake in gem tins if preferred."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w66:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"04c0076b2a3fc2cc9c862f079133f957fbf9f08e4e9d4e56e64df70530908ad1","created_at":"2026-08-02T17:02:13Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/corn-bread-2"}