Plain Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Pour just enough boiling water over the Meal to scald it through and through, without making a dough or batter. Stir it well, and then let it grow tepid. It will then be quite dry. Add a melted tab...
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Ingredients
- A Quart of the Finest Indian Meal
- A Teaspoonful of Salt
- A Heaping Tablespoonful of Lard, or Butter
- A Teaspoonful of Soda
- A Pint of Water
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