Mississippi Corn Bread
From The complete cook book, 1900
Serves 8
If it is not nice, it may be due to too much meal making the batter too thick.
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 93. The excerpt below is the record exactly as published.
MISSISSIPPI CORN BREAD. One quart of buttermilk, two eggs, three spoonfuls of butter, and a teaspoonful of saleratus; stir in meal
Cook this with the app: pantry check, scaling, and the assistant.