Thin Corn Bread

Ingredients

• a pint of fine yellow corn-meal
• a scant teaspoonful of salt
• two tablespoonfuls of melted butter or lard
• three well beaten eggs
• one cupful of flour
• as much sweet milk as is needed to give a thin drop batter
• two teaspoonfuls of baking powder

Method

1. 1

   Pour boiling water over corn-meal to moisten, cover, and let stand for half an hour.

2. 2

   Add salt, butter, and eggs, then flour and milk to make a thin drop batter.

3. 3

   Bake in shallow, greased pans in a hot oven for 15-25 minutes.

As published

This recipe was extracted from Kirmess cook book (1907), page 144. The excerpt below is the record exactly as published.

THIN COKN BREAD. Table Talk, ) A plateful of thin, crispy corn bread makes an ap- petizing breakfast dish. Over a pint of fine yellow corn-meal pour just enough boiling water to moisten thoroughly, then cover and let stand, if possible, for half an hour. Add a scant teaspoonful of salt, two tablespoonfuls of melted butter or lard and three well beaten eggs. Beat in one cupful of flour, then add gradually as much sweet milk as is needed to give a thin drop batter. Beat hard, stir in two teaspoonfuls of baking powder

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