1885 - La Cuisine Creole

Mississippi Corn Bread

DDV CULINARY

One quart of buttermilk,
two eggs,
three spoonfuls of butter,
and a teaspoonful of saleratus;
stir in meal, to the milk, until it is as thick as buckwheat batter.
Bake in squares about one inch thick.
It will require half an hour in a hot oven.
If it is not nice, it will be because you have put in too much meal,
and made the batter too thick.
But try again, and you will succeed.