Egg Corn Bread from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Scald the meal with boiling water sufficient to wet. Beat the yolks of the Eggs very, very light. Add the Corn Meal and melted butter, and the salt, and beat till very light, moistening with the mi...
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Ingredients
- A Quart of Corn Meal
- 4 Eggs
- A Heaping Tablespoonful of Butter, or Lard
- A Pint of Milk (Buttermilk, If Possible)
- A Teaspoonful of Salt
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