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Mississippi Cornbread




  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 degree F oven.

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.

Source: Lafcadio Hearn's Creole Cook Book - 1967


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