{"id":3836,"slug":"thin-corn-bread","title":"THIN CORN BREAD","description":"From Fifty-two Sunday dinners: A book of recipes (1913) by Elizabeth O. Hiller.","ingredients_raw":["3/4 cup yellow corn meal.","1-1/4 cups flour.","2 tablespoons sugar.","5 teaspoons baking powder.","3/4 teaspoon salt.","1 cup thin cream.","1 egg well beaten.","2 tablespoons Cottolene."],"ingredients_norm":["yellow corn meal","flour","sugar","baking powder","salt","thin cream","egg well","shortening"],"steps":["Mix and sift the dry ingredients; add cream, beaten egg and Cottolene, beat thoroughly;","bake in a well-greased, shallow pan, in a hot oven, twenty-five minutes;","five minutes before removing from oven, brush over with melted butter or milk to give it a richer color.","Serve with baked or broiled fish."],"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/31534","source_ref":"pg:31534:88","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"223bd4ba8aa696224c205e828702be1d88cd0abf234944bdbe15791709c35382","created_at":"2026-08-02T15:45:09Z","updated_at":"2026-08-02T16:16:48Z","notice":"Historical recipe (1913), 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/thin-corn-bread"}