Sally Lunn Corn Bread

Ingredients

• One pint cornmeal sifted fine
• 3 eggs
• 1 tablespoon melted butter
• 1 pint sour cream or buttermilk
• 1 teaspoon salt
• 1 teaspoon soda

Method

1. 1

   Add beaten eggs to meal, then butter and salt, milk with soda dissolved in it.

2. 2

   Stir rapidly, pour in hot greased pan and bake in hot oven about 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 71. The excerpt below is the record exactly as published.

Sally Lunn Com Bread. One pint cornmeal sifted fine, 3 eggs, 1 tablespoon melted but- ter, 1 pint sour cream or buttermilk, 1 teaspoon salt, 1 teaspoon soda. Add beaten eggs to meal, then butter and salt, milk with soda dissolved in it. Stir rapidly, pour in hot greased pan and bake in hot oven about 20 minutes. Thin Com Cakes. One cup of yellow cornmeal, 1 tablespoon butter, 14 teaspoon salt, 1^ cups boiling water, 1 teaspoon sugar. Pour the boiling water on meal, sugar and salt, beat thoroughly, then add butter ; mix wdU. Spread thin on buttered tin sheets, bake slowly about 20 minutes; butter while hot. Commeal MufSns. One cup of flour, 1 cup of commeal, 2 tablespoons sugar,, sour milk to make a thick batter, mix at night. In the morning, add 2 tablespoons melted butter

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