Corn Meal Bread
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 piece butter
- 1 pint corn meal
- 2 eggs
- new milk
- 1 spoonful yeast
Instructions
- Rub the butter into the corn meal. Mix in the eggs and enough new milk to form a batter. Stir in the yeast. Set the batter by the fire for about an hour to rise. Butter small pans and fill with the risen batter. Bake until done.