Description:

Texture is more of a pudding than a bread.

Source:

K.Goins

Serves/Makes:8

Ingredients

• 1 cup (225 ml) cornmeal
• 1-1/2 tsp (7 ml) salt
• 2 tbsp (30 ml) butter
• 2 cups (475 ml) boiling water
• 4 egg yolks, beaten
• 1/2 cup (125 ml) milk
• 1/2 cup (125 ml) flour
• 4 tsp (20 ml) baking powder
• 4 egg whites, beaten stiff
• 1 tbsp (15 ml) sugar

Preparation

• Stir together cornmeal, salt, butter and boiling water.
• Add egg yolks beaten with milk.
• Mix flour, sugar and baking powder together.
• Add dry ingredients to cornmeal mixture and stir.
• Beat egg whites until stiff.
• Fold stiffly beaten egg whites gently into bread batter.
• Pour mixture into a buttered 2 quarts (1900 ml) baking dish - one that is deep enough so that the mixture only half fills the dish.
• Bake 30 to 45 minutes in a 375 degree (200 C.) F oven.
• Serve with fresh butter.

Comments

This recipe was taken from the "Colonial Fireplace Cooking & Early American Recipes" cookbook by Margaret Taylor Chalmers.