Friday, June 24, 2011

KENTUCKY CORN BREAD

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness--not the very fine sold in most groceries. Beat well; add last one level teaspoonful soda dissolved in a little water. Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan. Bake until cooked through.

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