Recipes

Bacon Cornbread

Recipe No. 40 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 40 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Prepare cornbread reducing the amount of melted shortening to 4 ounces (eight mess kit spoons). Place 2 pounds (1¼ No. 56 dippers) chopped raw
  2. bacon over surface of batter in baking pans. Bake as for cornbread. Bacon will be more crisp and brown if mixture is placed under broiler for a few minutes after the bread is baked.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 40, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints. NOTE: a quantity on the scanned page was unclear — check the PDF in the Reference Library.