Beaten Cornbread Recipe ingredients

• ¾ cup white corn meal
• ¾ cup white flour
• 1 teaspoon sugar
• ½ teaspoon salt
• 1 tablespoon butter
• Water

To prepare this Beaten Cornbread Recipe, first mix and sift the dry ingredients and rub the butter thoroughly into the mixture by means of a fork. Add a little water, enough to moisten the mixture throughout, but not too much, as it must be crumbly. Spread on a board, and beat thoroughly with a rolling pin or mallet, as is done with beaten biscuits, folding it over frequently to introduce air. Roll out about one-half inch thick, cut into small pieces, and bake in a moderate oven. In camp this can be baked in a hot greased pan propped up before a hot fire. When cooked there should be a layer of custard on top of the cake or small bits of custard distributed through it.

A patent beating machine is now on the market which gives the same result as a rolling-pin with a greater saving of time and muscle. Serve the bread hot with plenty of butter.