Nonpareil Corn Bread

Name: Nonpareil Corn Bread (Pain de Mais Nonpareil)
Cuisine: United States
Ingredients: A Teaspoonful of Salt; 2 Cupfuls of Indian Meal; A Cupful of Flour; 3 Eggs; 2½ Cupfuls of Sweet Milk; A Heaping Tablespoonful of Lard; 2 Teaspoonfuls of Baking Powder; 2 Tablespoonfuls of Sugar (If Desired)

Pain de Mais Nonpareil

Preparation info

Difficulty
Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

2 Cupfuls of Indian Meal
A Cupful of Flour
3 Eggs

Americas
United States
New Orleans
Bread
Baking

Method

Beat the eggs very, very light, the whites and yolks separately. Melt the lard or butter, and sift the baking powder into the sifted Meal and flour. Stir this into the yolks of the eggs and the milk. Blend thoroughly. Add the whites, beaten to a stiff froth. Beat well together, and bake quickly and steadily in a quick oven for about a half hour. Serve hot, with butter.