Sift corn meal with a little salt, and sugar if desired; scald with sufficient water or milk to make a stiff batter, but soft enough to spread easily with a knife. A tablespoonful of melted butter may be added if desired. Spread on a baking-sheet or pan about one-half inch thick or less and bake slowly till crisp clear through.
If the cake bakes fast on the bottom, it may be turned over so that both sides may be evenly baked.
CORN BREAD WITHOUT BAKING POWDER NO. 2
- Corn meal, 2 cups.
- Flour, 1 cup.
- Salt, 1 teaspoonful.
- Sugar, ¼ cup.
Mix and add
- Boiling water.
sufficient to make stiff dough; let cool, then stir in
- Butter, 1 tablespoonful.
- Beaten yolks, 6.
and lastly the
- Stiffly-beaten whites, 6.