Mississippi Corn Bread
From La cuisine creole, 1885
If it is not nice, it will be because you have put in too much meal, and made the batter too thick.
Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 53. The excerpt below is the record exactly as published.
MISSISSIPPI GOBN BBEAD. ' One quart of buttermilk, two eggs, three spoonf uls of butter, and a teaspoonf ul of saleratus ; stir in meal
Cook this with the app: pantry check, scaling, and the assistant.