Nonpareil Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Beat the eggs very, very light, the whites and yolks separately. Melt the lard or butter, and sift the baking powder into the sifted Meal and flour. Stir this into the yolks of the eggs and the mil...
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Ingredients
- 2 Cupfuls of Indian Meal
- A Cupful of Flour
- 3 Eggs
- 2½ Cupfuls of Sweet Milk
- A Heaping Tablespoonful of Lard
- 2 Tablespoonfuls of Sugar (If Desired)
- 2 Teaspoonfuls of Baking Powder
- A Teaspoonful of Salt
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