Old Fashioned Fresh Apple Cake Recipe

We did it! Recipe Tested and updated! 9/11/2020

Please join me in the Facebook Group Vintage Recipe Test and Share. It’s a small but growing community working together to test vintage recipes so I can preserve them by sharing here. This is our first recipe tested as a community and I hope it’s the start of many more!

This recipe card is probably one of my favorites. The design is adorable and bright. Folding in half like that really makes it easier to use! Oh how I wish I could find cute cards like this for myself! Do you use recipe cards still or find everything online? What size do you prefer? Locally I can only ever find the modern, larger 4×6 size so it’s what I use. Once I make one of the vintage recipes I copy it to save in my collection and return the card to the box it came in.

I wish I knew who Erma is. This recipe was in the box I purchased at an estate sale in Michigan. I always think of the mystery lady who’s collection I purchased. She kept a very organized box (like Grandma R) and I love to look through the different categories for inspiration.

Photo from River V.

A huge thank you to Jennifer C and River V for testing this recipe and sharing your pictures and thoughts. I appreciate your help and support in making it so vintage recipes like this Fresh Apple Cake are preserved for years to come!

Jennifer C’s Fresh Apple Cake before being baked.

As you can see Erma was not kidding when she said the dough will be thick!

Reviews for Old Fashioned Fresh apple Cake from testers

From Jennifer C: My entire house smells ahhhhh-mazing and I can’t wait to just blow my “diet” and eat it.  It took half the amount of time to cook. Was done in about 32 minutes. It has a weird texture and consistency. Very dense, more like a bread or brownie, texture is chewy and top is crunchy. Flavor is amazing though.

River V: It was ready after 45 minutes instead of an hour. This was my first time making it but I will definitely be making it for fall and winter holidays in the future cause of its simplicity.

Super Cat: I made this for a picnic last weekend and it was a hit! While making it, I was very surprised at how thick the dough was, but it came out very moist and was most similar to a coffee cake

Tips for making Fresh Apple Cake

• Chop your apples very small. This extra effort will improve the taste and texture of your cake.
• Be sure that your butter is soft or at room temperature.
• Check to see if it is done at 30 minutes. A knife or toothpick should come out clean when it is done.

Jennifer C’s baked Apple Cake.
I think room temperature butter and even smaller apples would help the texture to be more like a coffee cake than a brownie. Delicious any way!

Old Fashioned Fresh Apple Cake

• Servings: 10-12
• Prep Time: 15 mins
• Cook Time: 30-45 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

An easy cake using fresh apples. Perfect for Fall.

Credit: YourEverydayHeirlooms.com

Ingredients

• 2 Cups unsifted flour
• 2 Cups granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 4 Cups finely diced, pared raw apple about 1/2 pound
• 1/2 Cup chopped walnuts
• 1/2 Cup soft butter or oleo
• 2 eggs
• Confectioners sugar to dust

Directions

1. Preheat oven to 325 F. Grease a 13x9x2 pan.
2. Into a large bowl sift flour with granulated sugar, baking soda, cinnamon, nutmeg, and salt.
3. Add apple, nuts, butter, and eggs. Beat until just combined. It will be thick.
4. Turn into prepared pan and bake 1 hour or until top springs back.
5. Cool slightly in pan on a wire rack. Sprinkle with confectioners sugar if desired.
Serve warm, cut into squares. Top with whipped cream or ice cream if desired.

Nutrition

Per Serving: 332 calories; 11.7 g fat; 55.3 g carbohydrates; 4.5 g protein; 27 mg cholesterol; 398 mg sodium.

Other recipes that need testing are Loretta Yoder’s Meatballs, 3 Sourdough Recipes that aren’t bread, and Spoon Cornbread.

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Auntie Gay’s Traditional Spice Cake Recipe

This vintage spice cake recipe is full of comforting fall flavors but, not overwhelming. Just right for fall and the winter holidays. It would go perfect with a glass of mulled cider. You won’t believe how easy it is to make this spice cake from scratch! Just like Auntie Gay did! So much better than from a mix.

For my father in laws birthday I decided to make him his present. I just love giving gifts that I’ve made whether it is something I’ve knit or crocheted, a quilt, or food! Who doesn’t love a homemade gift? I knew for sure I’d make him Hamburger Pie, his favorite thing his mother used to make but, of course I couldn’t just stop there! I started looking in his mom’s, Grandma R’s, recipe box for inspiration.

I had intended to make him a German Chocolate Cake but didn’t plan ahead so, I not only was missing the right size cake pans but also the right chocolate. Time to rummage through the recipe boxes, one of my most favorite things to do! As soon as I saw this traditional spice cake recipe I knew it was what I was going to make. Clearly it was well loved! Look how worn this recipe card is!

Several of Grandma R’s recipes are attributed to “Mrs. Gay”, I wasn’t sure exactly who she was! Not to spoil my surprise after I gave my father in law his food gifts I asked him. Growing up he called Mrs. Gay Auntie Gay. Not because she was an aunt but a close family friend. Auntie Gay lived on the same street as his grandparents and parents so she was one of the adults he saw often but because he was a child didn’t know well. He remembers that she always made popcorn balls for Halloween. Yum!

My inlaws declared this cake tastes exactly what they remembered! So many of these recipes aren’t of things I’ve ever tasted before so I worry they aren’t just right. It’s so reassuring when I hear they are like they should be. It’s such a joy to have and try all these family recipes.

How to make spice cake

This is a really easy spice cake recipe! No fancy appliances or ingredients needed!Add all ingredients in order mixing as you go, pour into 9×13, and bake! That’s it! The recipe wasn’t super clear on exactly how to mix this up so that’s what I did and it turned out great. From now on you will always make your spice cake from scratch! I’ll insert the whole recipe as a printable card below.

Spice Cake Tips

It surprised me to see this recipe call for 1/2 to 2/3 Cup eggs instead of saying how many eggs to use. I have never seen that before! So just to be sure I cracked them into a measuring cup and needed 3 large eggs. 2 was just under and 3 was slightly over. Use your best judgement! Next time I’ll likely skip measuring and call 3 close enough.

Spice cake additions

• Try adding a Tablespoon of molasses for a deeper flavor.
• Substitute brown sugar for half or more of the sugar.
• Add 1/2 tsp to 1 tsp of ginger.
• Frost with cream cheese frosting. This recipe is so easy and my favorite!

To me the combination of cinnamon, nutmeg, and cloves just screams fall! Starting about the middle of August I’m ready for the season change and all the goodness that comes along with it. Fine cooking really sums up how I feel about this classic spice trio.

Separately or together, cinnamon, nutmeg, and cloves work magic in baking and desserts, heightening flavors and aromas. What would apple pie be without cinnamon? Rice pudding would taste flat without its pinch of nutmeg, and pumpkin pie just couldn’t thrill without clove’s special zing. Used alone, each of these spices announces its presence in a dish. When used together, the personality of each is subdued, but in turn, the combination is greater than the sum of its parts.

A Spice Trio by Fine Cooking

Auntie Gay's Traditional Spice Cake Recipe

• Servings: 15
• Prep Time: 5 mins
• Cook Time: 35 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

This vintage spice cake recipe is full of comforting fall flavors but, not overwhelming. Just right for fall and the winter holidays.

Credit: YourEverydayHeirlooms.com
1/2 to 2/3 Cup eggs is equal to approximately 3 large eggs.

Ingredients

• 1 1/3 Cup sugar
• 1/2 Cup shortening
• 1/2 to 2/3 Cup eggs for me that was 3 large eggs
• 2 Cups sifted flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 Cup milk
• 1 teaspoon vanilla

Directions

1. Add ingredients to a large mixing bowl in order, mixing between each one.
2. Pour into a greased 9×13 baking pan. Bake at 350 for 35 to 40 minutes.
3. Let cool completely and frost with cream cheese frosting or your favorite.

Nutrition

Per Serving: 295 calories; 18.9 g fat; 25.3 g carbohydrates; 7.5 g protein; 182 mg cholesterol; 231 mg sodium.

If you enjoy this Spice Cake Recipe you will want to be sure to check out this Chocolate Wacky Cake recipe. Another vintage family recipe!

I’d like to invite you to join me in my Vintage Recipe Test and Share group on Facebook. We are working together to make and preserve more vintage recipes here! I can’t make them all myself and would love your help!

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Be sure to find me on Pinterest! I save all my recipes there and share others that I can’t wait to try!

You also can connect with me on Facebook, Twitter, and Instagram! I’d love to hear about your families recipes!

Chicken Tetrazzini

I had this recipe set aside in my to make soon pile for way to long! Chicken Tetrazzini is such a great creamy pasta dish I knew my family would love it. I tried to tempt my son with his choice of frozen entrees at the grocery store but he wasn’t interested. “Can’t you just make something”? Ok fine, of course. Now I do appreciate that he loves my cooking but sometimes you just want to go the easy route.

Chicken Tetrazzini isn’t a hard recipe to make but it’s not super quick. The directions for this one were very unclear too. I did some quick research, went with my cooking intuition and it turned out really delicious!

This recipe was in the wooden recipe box I purchased at an estate sale. I really am so glad to have this treasure but it always makes me feel bad that it wasn’t something any of her family wanted. Its a beautiful box crammed full of neatly sorted recipes. Don’t worry Mrs. I’m loving and sharing them.

While this was a delicious dinner that we all enjoyed it really wasn’t super photogenic so I apologize for the less than flattering photographs. I’m working on a new set up and that should really kick them up a notch. It doesn’t help that when I share a main course like this it’s my families dinner so they are all waiting while I play photographer! My pretty Fiestaware dishes do help!

Stuffed Manacotti and Coffee Cake Muffins are two other uglies but goodies! We always joke that if something turns out looking ugly it will likely be especially yummy!

Chicken Tetrazzini Recipe Notes

If you don’t want to read my whys and hows just scroll down to the recipe card! I’ve added all the changes there for you!

Just a few notes before we jump right in to the recipe. Like I said before the directions on this card were not very clear. This is just the way I made it and it came out great. I didn’t put in green pepper because my son won’t eat it. I’m sure that and onion would be great in it. For the mushrooms I drained them and sauteed just a bit for extra flavor. Next time I will try it with fresh.

Since I was not making this the day before I went ahead and did everything except boiling the pasta and cooking the chicken in my large dutch oven. It worked great but you could use a large sauce pan and transfer to a baking dish. I love using the dutch oven so I use it whenever I can!

The chicken can be prepared however you prefer, or use a rotisserie chicken. I pressure cooked frozen chicken breasts in my Ninja Foodie. Super fast and easy. Especially handy when you forget to plan ahead! Mine were frozen in a solid lump so it took 15 minutes on high. If you freeze yours individually it would be 12 minutes. Some day I will repack them and not just come home from Costco and toss them in the chest freezer. Or maybe even remember to thaw the day before.

As written this recipe was extremely bland. You will want to be sure to taste and season the sauce a bit more. My chicken broth was salt free (it’s all there was) so it needed a significant amount of more salt. I used at least 2 tsp of chicken bouillian. I also added about 1/8 C more sherry and extra pepper. I will be changing those measurements in the recipe card bellow.

Parmesan cheese gives such a good flavor I decided to ignore the recipe and add some to the sauce as well. Can’t go wrong with extra cheese!

My timing was off when boiling the spaghetti noodles so I drained them, rinsed, and then gave them another quick rinse before mixing them in.

Chicken Tetrazzini

• Servings: 6-8
• Cook Time: 1 hour 15 minutes
• Print

A classic chicken and pasta dish.

This also freezes very well! Prepare as directed, transfer to freezer safe dish, cover and freeze. Or make the day before.

Ingredients

• 2 C chopped or shredded chicken
• 6-8 oz spaghetti noodles
• 6 oz can of drained mushrooms or fresh
• 1 C Parmesan cheese
• 1/4 C butter plus 2 TBSP to saute mushrooms
• 1/2 C flour
• 2 3/4 C reduced sodium chicken broth
• 1 C half and half
• 1/3 C dry sherry
• 2 tsp chicken bouillon or salt more to taste
• large dash of pepper

Directions

1. Preheat oven to 350. Bring a large pot of salted water to a boil, for spaghetti noodles. In a dutch oven or large saucepan, melt 2 tablespoons butter. Add mushrooms season to taste with salt and pepper. Cook until lightly browned, about 10 minutes, transfer to a dish and set aside for later. Cook pasta about 2 minutes less than directed, drain, and rinse.
2. For the sauce: In same pan you used to brown the mushrooms, melt remaining 4 tablespoons butter over medium heat. Add flour, whisk for about 3 minutes until browning slightly. Whisking constantly, very slowly add half and half, broth, and sherry. Bring to a boil; reduce to a simmer, and add 1/2 C Parmesan, chicken bouillon, and pepper. Add more pepper and bouillon (or salt) to your tastes.
3. Add, chicken and mushrooms to the sauce. Stir well. Mix in the spaghetti noodles. If using a dutch oven sprinkle with remaining Parmesan. Or transfer to a baking dish and then top with Parmesan. Bake until browned, about 30 minutes.

This recipe is great to make the day before or to make and freeze. You could easily double the recipe and just freeze half.

I hope you enjoy this recipe! We really did. The super picky teen appreciated the classic creamy sauce.

Check out my other pasta recipes: Cavatini, a classic pasta with red sauce. Super easy to customize to your families preferences. Grandma S’s Baked Stuffed Manacotti cheesy stuffed shells.

3 Vintage Sourdough Recipes That Aren’t Bread

Did you make a sourdough starter during the pandemic? Sick of making bread? Here are 3 vintage recipes for you to try, that aren’t bread! Rolls, Banana Bread, and Biscuits! Plus one small ingredient swap and you can have shortcake instead! All from Grandma R’s recipe box so you know they are good.

Need to make a sourdough starter? Here is one to get you started. Beginner Sourdough Starter Recipe.

I’ll be sure to update once I’ve tried them all! Stay tuned.

Sour Dough Rolls

I can almost smell these! Who doesn’t love rolls? You can’t beat fresh bakes sourdough rolls. Definitely don’t forget to brush with butter at the end. Yum.

Ingredients:

• 1 package dry yeast
• 1 1/2 C warm water
• 1 C sourdough
• 2 tsp salt
• 2 tsp sugar
• 5 1/2 to 6 C sifted flour
• 1/2 tsp soda

In a large bowl soften yeast in warm water. Blend in sour dough, salt and sugar. Add 2 1/2 C flour. Beat 3-4 minutes with an electric mixer. Cover. Let rise about 1 1/2 hours. Combine soda and 2 1/2 cups flour, stir into dough, add enough to make a stiff dough.

Turn on floured board and knead 5-7 minutes. Cover about 10 minutes. Shape into rolls or bread. Place on greased baking sheet.

Bake at 375 for 35-40 minutes. Brush with butter.

Sourdough Banana bread

Now I already have a favorite banana bread recipe. I make it at least once a month to use up all those bananas that go brown too fast.

Tip: Once a banana is looking good and brown (you know the one) I toss it in the freezer. When you have 2 or 3 saved you are ready to make banana bread. If you are like us it won’t take that long! Pull what you need out to thaw, cut the tips off, and squeeze right into the bowl. They are already mashed.

Like I do in my other banana bread recipe I’d likely use brown sugar in this. Brown sugar just really gives an extra kick to banana bread.

Ingredients:

• 1/3 C shortening
• 1 C sugar
• 1 egg
• 1 C sourdough
• 3/4 chopped nuts
• 1 C mashed bananas
• 2 C flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix shortening, sugar, adding egg and mix. Stir in bananas and sour dough. Sift dry ingredients and add to first mixture. Add nuts. Stir a little. Pour into greased loaf pan.

Bake at 350 for 50-60 minutes.

Sourdough biscuits or short cake

Did someone say shortcake??? Strawberry shortcake is one of my number one favorite summer desserts. Especially if you go the extra mile and make homemade whipped cream. Making your own whipped cream is so easy! It really makes your dessert extra special.

Ingredients:

• 1 C sourdough
• 1 C flour
• 1/4 C oil
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Mix together, knead and cut.

Bake at 400 until lightly brown.

Yield 12-18 biscuits.

Sourdough Short Cake

Same as above. Add 2 TBSP sugar to the biscuit recipe and press into pan.

I hope you have found some inspiration here for new sourdough recipes! I hope you will leave a comment or tell me about it on Facebook.

Hamburger Pie

When my father in law gave me his mother’s recipe box and vintage cookbooks, this is the recipe he remembers most fondly. We all agreed with him and enjoyed this easy family recipe.

It is a simple meal that tastes like home. Good old fashioned comfort food. Very similar to a Shepard’s Pie. The tomato meat sauce with green beans goes perfect with mashed potatoes. Hamburger Pie is an easy recipe perfect for busy nights! You also could make it ahead to bake the next day. I haven’t tried it but if you could also freeze to make later. Just be sure to use a freezer to oven safe pan.

Need a fun dessert too? You can’t go wrong with this chocolate cake “Wacky Cake” from the depression era.

Plus looks so pretty in my Pyrex bowl! This was my grandma’s and I think it’s especially fun to make old family recipes in it. How many times did Grandma R make this? What all did Grandma D make in this dish? So many stories I’d like to hear!


My only change in this recipe is that I used homemade mashed potatoes and not instant. I wasn’t sure if it called for fresh or canned green beans. I used fresh and steamed them. Next time I would likely use canned. Remember this is an easy recipe! Use instant and canned to save on time!


How pretty is this handwriting? You can tell from the wear that it was much loved and used. I wish I had such beautiful penmanship!

Grandma R's Hamburger Pie

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 25 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A hearty and easy family favorite. Classic comfort food.

Ingredients

• 2 TBSP butter
• 1 medium onion chopped
• 1 lb ground beef
• 1 TBSP A1 steak sauce
• 1 tsp salt
• 2 C green beans or one can
• 1 can tomato soup
• Instant mashed potatoes or homemade

Directions

Saute onion in butter until tender but not brown. Add ground beef, A1 sauce, and salt. Brown lightly. While the meat is browning make the instant potatoes according to the directions on the package. Stir in beans and tomato soup.
Pour the mixture into 1 1/2 qt casserole. Top with mounds of mashed potatoes.
Bake at 350 for 25 minutes or until potatoes begin to brown.

If you enjoy rib sticking good old fashioned recipes be sure to check out Meatball Stew and Cavatini. Both have that made by Grandma comfort food flavor we all love.

Please be sure to join me on Facebook, Twitter, and follow me on Pinterest to be first to see the vintage recipes I share. If you try a recipe I’d love to hear about it! When you see something you like do me a favor and share it!

Meatball Oven Stew: Easy to Make Low Carb or Gluten Free

Another vintage recipe that is easy to modify and make low carb and/or gluten free. Yes!

For low carb: Swap the cornmeal and flour for almond flour. Use cauliflower instead of potatoes.

For gluten free: Use your favorite gluten free flour to thicken the sauce. I used almond flour. You could also just use corn starch.

This was another recipe from my father in laws recipe box. So many forgotten gems!

I posted my meal plan for the week on my Facebook page. Nicol said it was “exactly like my grandma used to make”. Of course that made me even more excited to try it!

Since it was the night 5 extra teen boys eat dinner here I doubled the meatballs and also decided to serve it with mashed potatoes instead of a stew. Kids can be picky and I needed to please the masses.

I should not have worried and made it like the recipe called for. They devoured it! All that was left was carrots and sauce. I will be turning that into a stew. Definitely too yummy to waste.

As you can see this was a much used recipe. Look at those spots!

My changes were, use almond flour, no potatoes, and a regular onion in large chunks instead of the small onions. Next time I will use the potatoes. Would be delicious with other veggies as well.

Also I don’t have a 4qt casserole dish so I made do with a 9×13 baking dish, pie pan, and a square baking dish. Don’t let that stop you from trying this. It worked out fine even if it was more dishes to wash.

Meatball Oven Stew

• 1 lb hamburger
• 2 Tbsp chopped onion
• 1/4 C corn meal
• 1 tsp salt
• 1 1/2 tsp dry mustard
• 1 tsp chili powder
• 1/2 C milk
• 1 slightly beaten egg
• 1/4 C flour
• 2 Tbsp fat
• 2 C tomato juice
• 3 potatoes quartered
• 6 carrots halved
• 12-18 small onions

Combine meat, onion,corn meal, seasonings, milk, and egg. Mix thoroughly and form 12 balls. 

In large skillet sprinkle meatballs with flour and brown in hot fat.

Place in 4 quart casserole.

Add remaining flour to fat in skillet, blend and add tomato juice. Cook until thick, pour over meatballs. Arrange vegetables around meatballs. Cover tightly.

Bake 350 degrees for 1 hour. Serves 6 to 8.

 

I hope you will try this soon! Please share on Facebook and don’t forget to pin on Pinterest!

We made this again and it was just as good!

Oatmeal Bars: Quick and Easy

We love oatmeal cookies so I was excited to give these a try!

This recipe came from the box I purchased at an estate sale. I wish I knew who Helen Rayner is!

If a recipe calls for nuts I skip them almost always. I just don’t care for them in baked goods.

I decided to swap the nuts for coconut flakes and switch the chocolate chips to white chocolate.

There are so many combinations you could do in these Oatmeal Bars. Just try and stick close to the original measurements.

I’d like to try M&M’s, butterscotch chips, and maybe even try it as written.

Oatmeal Bars

• 1 1/2 Cup shorting (soft or oil)
• 2 Cups brown sugar
• 1 Cup granulated sugar
• 2 eggs
• 1/2 Cup hot water
• 1 tsp vanilla

Mix all above well. Add 2 cups flour and 2 tsp salt.

1 tsp soda
6 Cups oatmeal (uncooked)
1 Cup chopped nuts
1 Cup chocolate bits

Mix well and spread on two well greased cookie sheets with sides and ends.

Bake 350 degrees 15-20 minutes or until light brown.

When cool cut into bars.



I made a half batch and it was a large plate full. This would be a great recipe for bake sales!

3+ Vintage Cornbread Recipes Your Grandma Wants you to Try

Update: 7/22/2020

With snow in the forecast (in late April!!) I knew I should make one last batch of chili. And of course chili is so much better with cornbread. So I dove into my recipe boxes to see what I could find. There were only 3 cornbread recipes to choose from. Here they are with the one I chose as number 3.

1. Crusty Corn Bread. This one looks well loved and pretty straight forward.

I finally got around to trying another cornbread recipe and I can’t pick a favorite! I just plain love cornbread.

Did something a bit different and baked it in our pellet smoker! We were making chili on it anyway and it saved me turning on the oven. Unfortunately because of the relatively short cook time and high temperature it didn’t absorb much, if any of the smoke flavor. It was a fun experiment and I’d definitely try it again.

Crusty Corn Bread

• 1 C flour
• 1 tsp salt
• 4 tsp baking powder
• 2 TBSP sugar
• 1 C yellow corn meal
• 1 well beaten egg
• 1 C milk
• 1/2 C meted shortening

Sift flour, salt, baking powder and sugar. Mix with corn meal. Combine egg, milk, and shortening, add to dry ingredients. Stir until moistened.

Bake in a 9 inch square pan. 450 degrees for about 25 minutes.

I only had white corn meal on hand so that’s what I used. Whenever possible I like to use my cast iron skillet so I used that here too.

2. Spoon Corn Bread. Look at that beautiful (if a bit hard to read) handwriting!

3. Corn Bread. Typed on a beautiful recipe card this was my choice! Baking in a cast iron skillet is something I haven’t done and was excited to try.

Corn Bread from the Kitchen of Margaret Scruby:

• 1 1/2 cups white corn meal
• 3 Tbls enriched flour
• 1 tsp salt
• 1 tsp baking soda
• 2 cups buttermilk
• 1 egg (slightly beaten)
• 2 Tbls drippings (I use bacon drippings)

Sift dry ingredients into a mixing bowl. Add buttermilk and egg, stirring until combined. Melt drippings in iron skillet and add to batter. Pour batter into hot skillet, 10″, and bake in hot oven (475 degrees) 20-25 minutes.

Fresh from the oven!

My tips:

• Wait until it is really nice and golden brown.
• I repeat do not take it out early! The crunchy bits are the best part.
• Use 2 Tbls of white vinegar to milk if like me you forgot to buy buttermilk.

Looking delicious in my chili!

Delicious with a little butter.

Vintage Recipe Project has a treasure trove of wonderful recipes! Really spend some time digging on their blog.

Corn Bread from 1931 and New England Corn Bread are both on my need to try list!

All the vintage recipes spell it two words corn bread BUT modern recipes are cornbread. So I used both!