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Cornbread

Makes one 9-inch pie, cut in 6. You'll need: 9×13-inch baking pan, greased. Adapted for home kitchens by Halite from the U.S. War Department's Army Recipes (TM 10-412, 1946): scaled down from 100 servings, 1946 ingredients swapped for ones sold today, and the method rewritten. The recipe as printed is the Original version in this recipe's history.

6 servingsBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 181g (1 ½ cups) Flour, sifted
  • 34g (3 tbsp) Sugar
  • 272g (1 ¾ cups) Cornmeal
  • 17g (1 tbsp) Baking powder
  • 11g (2 tsp) Salt
  • 379ml (1 ⅔ cups) Milk
  • 100g (2) Eggs, beaten
  • 91g (6 ½ tbsp) Vegetable shortening, melted, or vegetable oil or melted butter

Instructions

  1. 1

    Sift the flour, sugar, cornmeal, baking powder, and salt together.

  2. 2

    Beat the eggs into the milk.

  3. 3

    Add the milk and egg mixture to the dry ingredients and mix partially. Add the vegetable shortening. Stir just until the dry and liquid ingredients are combined; avoid overmixing.

  4. 4

    Spread the mixture in the greased baking pan. Bake in a hot oven (425°F) for about 20 minutes.

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Cornbread

120 piecesBy U.S. War Department on Army Recipes, TM 10-412 (1946)

Ingredients

  • 2 pounds (2 No. 56 dippers) Flour, sifted
  • 6 ounces (¼ mess kit cup) Sugar, granulated
  • 3 pounds (3 mess kit cups) Cornmeal
  • 3 ounces (8 mess kit spoons) Baking powder
  • 2 ounces (4 mess kit spoons) Salt
  • 2—14½-ounce cans Milk, evaporated
  • 1 quart (1 No. 56 dipper) Water (for milk)
  • 10 eggs (½ No. 56 dipper) Eggs, beaten
  • 1 pound (1½ No. 56 dipper) Shortening, melted

Instructions

  1. 1

    Sift flour, sugar, cornmeal, baking powder, and salt together.

  2. 2

    Mix milk and water ; add beaten egg.

  3. 3

    Add milk and egg mixture to dry ingredients ; partially mix. Add melted shortening. Stir only until dry and liquid ingredients are com- bined. Avoid overmixing.

  4. 4

    Spread mixture in greased baking pans. Bake in hot oven (425® F.) about 20 minutes.

Typed from the page scan above. If the two disagree, go with the scan.

What we changed

  • Cut from the book’s 120 pieces to one 9×13-inch pan.
  • Swapped “Milk, evaporated” for “Milk, whole”.
  • Swapped “Shortening, melted” for “Vegetable shortening, melted” (or vegetable oil or melted butter).
  • Scaled 8 amounts and rounded each to a kitchen measure, like ½ cup.
  • Tidied 2 ingredient names.
  • AI rewrote the method for a home kitchen. Tap As printed at the top to compare.

Taken from the log we keep of every edit to this recipe. We left out the line-by-line unit conversions.

Where this recipe comes from

It’s from Army Recipes (TM 10-412), the cookbook the U.S. War Department printed in 1946 for Army mess halls. As a U.S. government work, it’s in the public domain.

See the scanned book →

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