Egg Corn Bread

Pain de Mais aux Oeufs

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Corn Meal
  • 4 Eggs
  • A Heaping Tablespoonful of B


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 thro