Corn Batter Bread

Ingredients

• six spoonfuls of flour
• six of corn meal
• a little salt
• four eggs
• a cup of milk

Method

1. 1

   Sift them together; make a batter with the eggs and milk; stir in the flour and meal, make it a soft batter, and bake in small tins for breakfast.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.

ix spoonf uls of flour, and six of corn meal ; add a little sait, sif t them together ; make a batter with four eggs, and a cup of milk ; stîr in the flour and meal, make it a soft batter, and bake in small tins for breakfast. Some use yeast powder or soda with this batter, but that is a matter of taste. If yeast powder is used, sif t it in the flour ; if soda is used put it in the milk. MISSISSIPPI GOBN BBEAD. ' One quart of buttermilk, two eggs, three spoonf uls of butter, and a teaspoonf ul of saleratus ; stir in meal, to the milk, until it is as thick as buckwheat batter. Bake in squares about one inch thick. It will require half an hour in a hot oven. If it is not nice, it will be because you hâve put in too much meal, and made the batter too thick. But try again, and you will succeed. SODA OB MILK BISCUIT. To a pound of sif ted flour, put the yolk of an egg ; dis- solve a teaspoonf ul of carbonate of soda in a little milk ; put it and a teasjwonf ul of sait to the flour, with as much milk as will make a stifif paste; work it well together, beat it for some minutes with a roUing-pin, then roll it* very thin. Out it in round or square biscuits, and bake in a moderate oven until they are crisp. BICH SODA BISCUIT WITH CBBAM OF TABTAB. To each quart of flour add two teaspoonfuls of cream of tartar sifted through it. Put in a tablespoonful of lard or butter; dissolve a tablespoonful of soda in a cup of water,pour it on the flour ; mix with milk, or milk and LA CUI8INE CREOLE. 129 water, to a soft dough, roU out on the floured biscuit board, eut with the biscuit cutter, and bake quickly. Add a little sait. A NICE WAY TO MAKB YBAST POWDEE BISCUIT. Take a quart of flour — 'Which is about the quantity re- quired by an ordinary f amily of six persons ; sif t one pint of the floup in a tin basin, and sift into it two heaping spoonf uls of yeast or baking powder. Add to the flour a tablespoonf ul of lard ; put this also in the basin and make, with a little sait

Cook this with the app: pantry check, scaling, and the assistant.