One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness—not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.
KENTUCKY CORN BREAD
Author: Top of the Rock Astronaut / Labels: BakedOne pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness—not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment