Baking Through Yesteryear

It was time for my weekly bake, I wanted something simple. As most people after the gluttonous holiday season, I’ve been trying to be more mindful of my food choices. That being said, I want to continue along my Baking Yesteryear journey as well.

I thought it would be a fun twist to add hot honey instead of regular honey.

This recipe called for scalded milk, why would something require scaled milk? What does scalding do to the milk. From what I can gather after doing some research (ie going to Google) many many years ago when food standards weren’t up to current means, scalding was used as a way to kill the extra bacteria. So, I’m assuming since this recipe was dated 1920s, scalded milk made more sense.

This was a nice cornbread. It was sweet, but not too sweet. And the addition of butter to the cast iron skillet gave a nice nutty flavor to the it as well.

I’d definitely bake this one again!

So, until next time, Happy Baking!!