Aunt Anne's Delicious Corn-Bread

Baltimore

One cupful of white corn meal, one cupful of boiled hominy, knead two eggs in the hominy, put in a piece of butter, melted the size of a hickory nut, one pinch of salt, one good pinch of sugar, whip all that together, add corn meal and cold milk alternately to a thick consistency until it drops off the spoon in a thick batter, like a thick mush. Sometimes put in a pinch of yeast powder, just as you are going to put it to bake. Mix it well, bake it and serve. Don't let it stand.

From page 52 of the 1904 edition.

Original pages from the book