Corn Batter Bread
From Durham cook book ..., 1921
Recipe by Mrs. Gooch.
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 36. The excerpt below is the record exactly as published.
CORN BATTER BREAD. Scald one cup meal with one cup boiling water. Beat two eggs light and add one cup buttermilk, teaspoonful salt, one-half teaspoonful soda. Stir the milk in the eggs, add soda and salt, then the meal. Melt lard the size of a walnut
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