Mississippi Cornbread

Ingredients

• 1 quart buttermilk
• 2 eggs
• 3 spoonsful butter
• 1 teaspoon baking soda
• Cornmeal

Instructions

1. Mix buttermilk, eggs, butter and a teaspoon of saleratus (baking soda); stir in meal, to the milk, until it is as thick as buckwheat batter.
2. Bake in squares about 1 inch thick. It will require half an hour in a hot 425 to 450 degrees F oven.

Notes

If it is not nice, it will be because you have put in too much meal and made the batter too thick. But try again, and you will succeed.

Attribution

Lafcadio Hearn's Creole Cook Book - 1967