Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Clayton's Corn-Bread.

Take 3 cups of good corn-meal—either yellow or white—and 1 cup of flour; add a teaspoonful of baking powder, stirring well together. Next, put into a vessel, 2 eggs, well beaten, 1 tablespoonful of sugar, a little salt, a large tablespoonful of sweet lard or butter, and milk enough to make a thick batter. Let these come to a boiling heat, stirring well at the same time, then pour in the meal, and beat to a stiff consistence. Turn into a baking pan, and bake until thoroughly done, brown on top and bottom. Use hot milk in mixing, as, in my opinion, it takes the raw taste from the corn-meal.