Confederate Era Recipes, p. 32
1 ½ cup
white corn meal
¾ tsp.
soda
1 tsp.
salt
1 1/3
cups buttermilk
¼ cup
melted butter
2 eggs
separated
Heat a 10-inch heavy skillet in oven 5 to 10 minutes. Spoon
corn meal lightly into measuring cup, then level off. Sift with soda and salt 3
times, the last time into mixing bowl.
 |
| Sift sift sift. |
Add buttermilk to well beaten egg yolks
and add to corn meal mixture, beat well. Add hot melted butter and again beat
well. Fold in stiffly beaten egg whites. Turn immediately into greased hot
skillet.
 |
| Breaking in our new cast-iron skillet the best way I know how. |
Bake in hot oven (475F) 20 to 25 minutes.
 |
| Done! Didn't stick to the pan one little bit. |
Serve very hot with butter.
 |
| Served with a salad and a goose brat. (You can tell it's summer because I have time prepare multiple dishes for one meal!) |
My Rating: 4/5 "Tasty basic cornbread. It's not fancy. It's just good and honest."
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