Katy Kornettes

“Katy Kornettes” were cornbread nuggets that were served on the “Katy” (Missouri-Kansas-Texas Railroad) in the early 1900s.
 
 
Cooks.com
KATY KORNETTES 
1 lb. white cornmeal
1 tbsp. sugar
1/2.c butter
1 qt. boiling water

Combine all ingredients. Let stand 5 minutes. Drop through pastry bag about the sie of a sliver dollar on to a lightly greased baking sheet. Bake at 450 degrees for 20 minutes. Have butter ready. This cornbred was served in the M.K.T. Railroad Diner.
 
Google Books
Dining by Rail:
The History and the Recipes of America’s Golden Age of Railroad Cuisine
by James D. Porterfield
New York: St. Martin’s Griffin
1993
Pg. 358:
Missouri-Kansas-Texas Lines (M-K-T or Katy)
Katy Kornettes; Katy Special Onion Soup
 
23 February 1913, Kansas City (MO) Star, pg. ?:
Try “kornettes” as a novel form of wafer to serve with afternoon tea. The cookies are made from one cup of chopped popcorn, a tablespoon of softened butter, white of one egg, oe-third of a cup of sugar, and a little salt. Flavor with a half teaspoonful of vanilla. The butter is first added to the chopped popcorn, then the egg is stiffly beaten and added, then the sugar and other ingredients. Beat all together thoroughly and drop from tip of teaspoon on to a buttered baking sheet. Spread with a knife dipped in cold water and bake in a slow oven until a delicate brown.
       
A Taste of Texas
by Jane Trahey
New York: Random House
1949
Pg. 64:
Katy Kornettes
OVEN TEMPERATURE: 425 degrees
BAKING TIME: 20 minutes
YIELD: 48 kornettes
 
1 pound white cornmeal
1 quart boiling milk
1/2 cup butter
1 teaspoon salt
1 tablespoon sugar
Stir cornmeal gradually into boiling milk. Add butter, salt and sugar. Mix well. Let stand 5 minutes. Drop through pastry bag about the zie of a silver dollar. Bake
M. R. Cring; M-K-T Lines, St. Louis, Missouri
 
27 February 1949, Los Angeles Times, “Dinner on the Katy” by Clementine Paddleford, pg. G29:
Kornettes
1 quart boiling sweet milk
1 pound white corn meal
1/2 cup butter
1 tablespoon sugar
1 teaspoon salt
 
Slowly pour boiling milk over corn meal, stirring well to make thick batter. Let stand five minutes. Fill into pastry bag and drop to greased baking sheet in small cakes about size of a silver dollar; chill five hours. Bake in a hot oven (375 degrees F.) about 20 minutes. Yield: 6 portions.
 
10 March 1957, New York Times, pg. F8, col. 2:
The Missouri-Kansas-Texas still frequently advertises its “Katy Kornettes,” a Southern corn bread that has long been a favorite on its dining cars.
 
17 September 1970, Daily Gleaner (Kingston, Jamaica), “Some fancy railroad recipes, ” pg. 30:
Hungry travellers between Kansas City and Texas were being served Katy Kornettes, on the Missouri-Kansas-Texas Railroad. But their chefs were not restricted on the use of sugar.
 
Katy Kornettes
1 pound white cornmeal
1/2 cup butter
1 tbspl. sugar
1 tsp. salt
1 quart boiling sweet milk
 
Mix well all ingredients. Let stand about five minutes. Drop through pastry bag about the size of a silver dollar on baking pan which has been greased very lightly. Cook about 15 minutes at room temperature before baking. Bake in hot oven for about 20 minutes. Serves six persons.