Corn Bread


Put half a pint of yellow corn meal in a mixing bowl, pour over it one

pint of rich, sweet milk. When cold add two tablespoonfuls of melted

butter, half a teaspoonful of salt, one teaspoonful of sugar and four

eggs beaten separately, the whites beaten to a stiff froth and added at

the last. Pour into a well-buttered shallow pan and bake about half an

hour in a good oven.



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