Indian Breakfast Cakes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take a quart of milk scalding hot; stir into it as much corn-meal as will make a thick batter, add of salt and saleratus in fine powder, each a teaspoonful, and when a little cooled, two well-beaten eggs; bake in buttered pans, in a quick oven. This is a nice breakfast cake.