Name: Virginia Corn Bread
Cuisine: American
Ingredients: 3 cups of white corn meal; 1 cup of flour; 1 tablespoonful of sugar; 1 teaspoonful of salt; 2 heaping teaspoonfuls of baking powder; 1 tablespoonful of lard; 3 cups of milk and three eggs; 10 and then the milk; 1 moderately stiff batter

Original Recipe

Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoonful of lard, three cups of milk and three eggs. Sift together the flour, corn meal, sugar, salt and baking powder; rub in the lard cold, add the eggs well beaten and then the milk. Mix into a moderately stiff batter; pour it into well-greased, shallow baking pans (pie-tins are suitable). Bake from thirty to forty minutes.

3 cups of white corn meal
1 cup of flour
1 tablespoonful of sugar
1 teaspoonful of salt
2 heaping teaspoonfuls of baking powder
1 tablespoonful of lard
3 cups of milk and three eggs
10 and then the milk
1 moderately stiff batter

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1

Three cups of white corn meal, one cup of flour, one tablespoonful of sugar, one teaspoonful of salt, two heaping teaspoonfuls of baking powder, one tablespoonful of lard, three cups of milk and three eggs.
2

Sift together the flour, corn meal, sugar, salt and baking powder; rub in the lard cold, add the eggs well beaten and then the milk.
3

Mix into a moderately stiff batter; pour it into well-greased, shallow baking pans (pie-tins are suitable).
4

Bake from thirty to forty minutes.

Original Recipe

Ingredients

Instructions