DATE CORN BREAD

     2 cups flour                  ½ cup sugar
     1 cup cornmeal                1 cup chopped dates
     2 tbsp baking powder          2 eggs
     1 tsp salt                    1-¼ cups sour milk

Sift flour, cornmeal, baking powder, salt, and sugar together. Add dates and mix well. Beat eggs with milk and stir in just enough enough to moisten. Pour into a greased 8x8 pan. Bake at 350° for 30-35 minutes.

Adapted from “One Hundred Delights” (1922). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!