Batter Bread
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 spoonsful flour
- 3 spoonsful corn meal
- salt
- 4 eggs
- milk
Instructions
- Sift together the flour, corn meal, and salt. Make a thin batter by combining the flour mixture with the eggs and a sufficient quantity of rich milk. Pour the batter into little tin moulds and bake in a quick oven.