Indian Breakfast Cakes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Take a quart of milk or milk and water, make it scalding hot, pour half of it hot, on as much fine corn meal as it will wet; let it cool, then beat up in it two eggs—beat the eggs light; add a little salt and a teaspoonful of saleratus; thin the batter a little with the rest of the milk; butter pan, and pour in the mixture. Bake in a quick oven.