Steamed Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the meal. Beat the eggs very light, and beat the milk into them till very light. Add the molasses and yeast powder and blend well. Then add the flour, mixing and beating till thoroughly blend...
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Ingredients
- 3 Cupfuls of Corn Meal
- A Cupful of Flour
- A Cupful of Louisiana Molasses
- 2 Cupfuls of Sweet Milk
- 2 Teaspoonfuls of Baking Powder
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