A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913).
Preserved exactly as written in the original source
Mix at night
In the morning add two tablespoonfuls of melted butter and one teaspoonful of soda
Bake in cake rounds
Modern guidance to help you succeed with this vintage recipe
Mixing the batter the night before allows the cornmeal to fully hydrate, softening its coarse texture and creating tender muffins. The soda (baking soda) reacts with the acid in sour milk to produce carbon dioxide bubbles that leaven the batter, while also neutralizing some acidity for better browning. Adding melted butter in the morning rather than the night before prevents it from solidifying and creating an uneven texture, ensuring even distribution throughout the batter.
The dry ingredients mixed with liquid must be prepared the night before as directed in the original recipe—this overnight rest is essential to the recipe's success. The batter should rest 8-12 hours before adding butter and soda in the morning and baking immediately.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 10-12 minutes, or toast sliced muffins until warmed through and lightly crisp on the edges.
AI-generated tips from Chef Cecil's culinary database
The dry ingredients mixed with liquid must be prepared the night before as directed in the original recipe—this overnight rest is essential to the recipe's success. The batter should rest 8-12 hours before adding butter and soda in the morning and baking immediately.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 10-12 minutes, or toast sliced muffins until warmed through and lightly crisp on the edges.
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