Add To Recipe Box Printable Format

Current Rating 0 from 0 votes with (42) page views. 1 2 3 4 5 6 7 8 9 10

Mississippi Cornbread

Source: Lafcadio Hearn's Creole Cook Book - 1967

1 quart buttermilk
2 eggs
3 spoonsful butter
1 teaspoon baking soda
Cornmeal

Mix buttermilk, eggs, butter and a teaspoon of saleratus (baking soda); stir in meal, to the milk, until it is as thick as buckwheat batter.

Bake in squares about 1-inch thick. It will require half an hour in a hot 425 to 450 degree F oven. If it is not nice, it will be because you have put in too much meal and made the batter too thick. But try again, and you will succeed.

Email the recipe Mississippi Cornbread to a friend!