Mississippi Corn Bread
From The economical cook book, 1905
Serves 8
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 77. The excerpt below is the record exactly as published.
one pint of corn meal, three eggs, two tablespoons&l of sugar, one of melted butter, and a teaspoon of saleratus or soda. Stir the milk gradually into the Indian meal, add the eggs beaten very light, then the sugar, stir in the melted butter, then the soda dissolved in a tablespoonfol of hot watery pour in shallow pans, and bake about fifteen minutes. Hississippi Com Bread. One pint of boiled rice mashed fine, one pint of com meal (sift the com meal), a tablespoonful of butter or lard ; mix with sour milk, add last a teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.