Corn Bread
Ingredients
Directions
Scald the cornmeal with water to form a stiff dough.
Press or roll the dough to a thickness of ½ inch.
Bake one side at a time in front of the fire on a board or sheet of tin.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
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