Recipe

Cornbread

Recipe courtesy of The Women’s Home Companion Cook Book copyright 1942 

I was incredibly awed at finding this book online. How better to get authentic food from the 1930s to represent The Giver of Stars? I love the thin pages and penciled in notes. I can’t wait to share some original recipes! The Women’s Home Companion is mentioned several times in Stars. It was a monthly magazine published from 1873 to 1957. It covered everything from food and short stories to fashion. Ladies could read topics including household budgeting, home building, needlework, child care and etiquette. Of note, I went online searching for the magazines to use and inspiration and props for my photos. I found everything from pattern pages starting at $4 all the way to an illustrated cover going for $79,000!!

One of the previous owners of this cook book adjusted the sugar measurements. The book states 3 Tablespoons, the pre-owner suggests 1. Being the diplomat I am, I went with 2.

  • 1 cup flour
  • 3 1/2 tsp baking powder
  • 1 tsp salt
  • 2 T sugar
  • 1 cup yellow cornmeal
  • 1/4 cup melted butter
  • 1 cup milk
  • 1 egg, beaten

Preheat oven to 400. Combine the dry ingredients. Add the wet and stir just until mixed. Do not beat. Use muffin tins or an 8×8 pan. Bake for 12 minutes or until golden brown and a toothpick comes out clean. 

Nerdy Tip

For that pretty, crispy outer layer, after mixing all ingredients,  put 1/2 teaspoon of olive oil into each muffin tin and heat in the oven for 3 minutes. Immediately fill with cornbread mixture and bake for 12 minutes. 

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