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