Egg Corn Bread

Pain de Mais aux Oeufs

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Corn Meal
  • 4 Eggs
  • A Heaping Tablespoonful of Butter, or Lard
  • A Pint of Milk (Buttermilk, If Possible)
  • A Teaspoonful of Salt


Scald the meal with boiling water sufficient to wet. Beat the yolks of the Eggs very, very light. Add the Corn Meal and melted butter, and the salt, and beat till very light, moistening with the milk. Then add the whites of the Eggs, beaten to a stiff froth. Beat all well together. Pour into shallow tins, and bake quickly. This is a real Creole Corn Bread, so highly praised by all tourists through Louisiana. The secret of the exquisite flavor depends upon the proper beating of the Eggs, as well as on the rising of the Corn Bread itself. If the Eggs are well beaten, the Corn Bread will need neither soda nor yeast to make it rise properly. Some add a tablespoonful of sugar when they wish to have sweetened Corn Bread. Corn Bread, to be delicious, should always be served hot and generously buttered.