Mississippi Cornbread

  1. Mississippi Cornbread

    Source: Lafcadio Hearn's Creole Cook Book - 1967

    1 quart buttermilk
    2 eggs
    3 spoonsful butter
    1 teaspoon baking soda
    Cornmeal

    Mix buttermilk, eggs, butter and a teaspoon of saleratus (baking soda); stir in meal, to the milk, until it is as thick as buckwheat batter.

    Bake in squares about 1-inch thick. It will require half an hour in a hot 425 to 450 degree F 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.

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