Throwback Thursday: Southern Railway's Cornbread Recipe


 I loved the railroad long before I ever came to work for one. Growing up in Norfolk, it was not a normal night unless a lot of "choo choos" echoed through the air... filling me with dreams of long trips along scenic routes. Of course, these were freight trains (wahoo! Freight rail works!) but as a child I didn't know the difference. My favorite Library of Congress librarian, Miss Connie, and I were rummaging through old rail magazines last week and found some recipes from The Southern Railway (one of NS' predecessors). In addition to carrying freight, they had a passenger service, complete with a dining car full of delicious down home fare. We found the following in the March 1947 edition.

"SOUTHERN cornbread (and that goes for Southern Railway cornbread of course) does not contain sugar." The article goes on to ask readers to try the official railway recipe and write in with opinions. We never got to see the responses but I reckon a spoon full of sugar wouldn't hurt. Let me know what ya'll think:

The Southern Railway Cornbread (March 1947):

  • 3.5 cups corn meal
  • 1.5 tsps salt
  • 3 eggs
  • milk
  • 1 cup shortening
  • 3 tsps baking powder

How To:

  • Sift meal and salt together
  • add sufficient milk to make batter (not too thin) *looks like thick pancake batter
  • add beaten eggs
  • add shortening
  • add baking powder
  • put in hot greased pan 
  • place in bottom of oven until done *I had oven at 400F
  • Place under broiler for a few moments until brown



Posted on May 14, 2015 and filed under baked sweets, sides, snacks, time travel.