Reference > Farmer's Cookbook > BISCUITS, BREAKFAST CAKES, AND SHORTCAKES > Pop-overs
  White Corn Meal Cake Graham Pop-overs  


1 cup flour
7/8 cup milk
1/4 teaspoon salt
2 eggs
1/2 teaspoon melted butter

Mix salt and flour; add milk gradually, in order to obtain a smooth batter. Add egg, beaten until light, and butter; beat two minutes,—using egg-beater,—turn into hissing hot buttered iron gem pans, and bake thirty to thirty-five minutes in hot oven. They may be baked in buttered earthen cups, when the bottom will have a glazed appearance. Small round iron gem pans are best for Pop-overs.

  White Corn Meal Cake Graham Pop-overs  

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