Saturday, July 4, 2009

Egg Bread

Beat two eggs very light with a pinch of salt, add two cups sifted cornmeal, then wet with a pint of buttermilk in which a teaspoonful of soda has been dissolved. Stir in a spoonful of shortening, barely melted, mix well, and pour into well greased pans or skillets, cook quickly, till the crust is a good brown, and serve immediately. Or bake in muffin moulds.

For delicate stomachs the shortening can be left out, but pans or moulds must be greased extra well. If milk is very sour, make it one-third water—this is better than putting in more soda.

From "Dishes and Beverages of the Old South", by Martha McCulloch Williams, 1913

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