Breads/Biscuits Light Corn Bread

light corn bread
(from Housekeeping in Old Virginia, by Marion Cabell Tyree, 1878)

Ingredients:

1 quart milk​

1 pint corn meal​

1 tsp. salt​

2 tsp. cream of tartar​

1/2 tsp. soda​

3 eggs​

4 tbsp. flour​

butter​

Instructions:

Pour one quart of boiled milk over one pint of corn meal. Add a teaspoonful of salt, a teaspoonful of cream of tartar, half teaspoonful of soda, three well beaten eggs, four tablespoonfuls of flour, a little butter. - Miss E. P.​

NOTE: The author of "Housekeeping In Old Virginia" did not give instructions for cooking this recipe, so this is what I do: Heat oven to 425° F. Grease a cast iron skillet with bacon grease and place in the oven while it heats. Pour the mixture into the hot skillet and bake for 20 minutes. Invert onto a plate.