1 cup milk, 1 cup cornmeal, 1 egg, 1/3 cup sugar, 1 cup flour, 1/4 cup butter, 3 teaspoons baking powder, 1 teaspoon salt.

Sift flour and baking powder, mix in milk and eggs, stir in cornmeal; add remaining ingredients in order and bake in well-greased pan in 425" oven for about 20 minutes. May bake in 8X8 pan and cut into squares.


2 cups flour, 1 tablespoon sugar, ½ cup cornmeal, 1 ½ cups milk, 3 teaspoons baking powder, 2 eggs separated, 1 teaspoon salt, 4 tablespons melted butter.

Combine dry ingredients, add milk, egg yorks, butter and egg whites, stiffly beaten. Bake on greased griddle.


1 cup cornmeal, 1 rounded tablespoon butter, 2 cups boiling water, 1 beaten eggs, ½ teaspoon salt.

Pour boiling water over cornmeal and cook slowly for 3 or 4 minutes. Remove from fire and add salt, butter and egg. Mix thoroughly. Drop a teaspoon at a time on greased cookie sheet. Bake for 40 minutes in 350° oven or until delicately brown. If desired, add grated cheese to mixture. Very tasty when served on a canapé tray.


2 cups cornmeal, 1/4 teaspoon salt, 1 1/2 cups boiling water, 2 tablespoon melted butter.

Mix together very thoroughly. Heat plenty of butter in skillet and drop mixture into hot butter by spoonfuls. Let brown and turn. Excellent for sparking up a meal.

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