{"id":6247,"slug":"maryland-corn-bread","title":"Maryland corn bread","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two eggs","one pint of sweet milk","one-half pint of coarse corn meal","a teaspoonful of yeast powder","half a teaspoonful of salt","a tablespoonful of melted lard or butter"],"ingredients_norm":["egg","sweet milk","coarse corn meal","yeast powder","salt","lard or butter"],"steps":["Beat two eggs until very light, and stir in one pint of sweet milk.","Then sift one-half pint of coarse corn meal, add a teaspoonful of yeast powder, half a teaspoonful of salt, and a tablespoonful of melted lard or butter.","Stir this into the milk and eggs. Mixture must be a thin batter.","Bake in small bread pan or muffin rings."],"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/39550","source_ref":"pg:39550:w124:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"cc9b38af388704c26a84479a47094e61e89884de9aed14563491a782a3b8e542","created_at":"2026-08-02T16:50:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/maryland-corn-bread"}