White Corn Cake

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Preparation info

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Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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  • ¼ cup butter.
  • ½ cup sugar.
  • 1⅓ cups milk.
  • Whites 3 eggs.
  • cups white corn meal.
  • cups flour.
  • 4 teaspoons baking powder.
  • 1 teaspoon salt.


Cream the butter; add sugar gradually; add milk, alternating with dry ingredients, mixed and sifted. Beat thoroughly; add whites of eggs beaten stiff. Bake in buttered cake pan thirty minutes.