Plain Corn Bread

Pain de Mais

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of the Finest Indian Meal
  • A Teaspoonful of Salt
  • A Heaping Tablespoonful of Lard, or Butter
  • A Teaspoonful of Soda
  • A Pint of Water


Pour just enough boiling water over the Meal to scald it through and through, without making a dough or batter. Stir it well, and then let it grow tepid. It will then be quite dry. Add a melted tablespoonful of lard or butter. Mix this well, and add water, and beat till the batter is very smooth. Dissolve one teaspoonful of soda in a little boiling water, and add to the mixture, and grease a baking pan. Turn the mixture in and bake in a quick oven for about thirty-five minutes, till a golden brown. Take the Bread from the pan whole, and place on a hot platter, and serve, cutting it at the table into slices about three inches long and two wide, and serving with butter.