Risen Corn Bread

Pain de Mais au Levain

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
  • A Pint of Milk, or Water
  • 3 Eggs
  • A Teaspoonful of Salt
  • 2 Tablespoonfuls of Yeast


Beat the eggs well, and use boiling water or milk to blend the Corn Meal, eggs and salt together. Then add the yeast, which you will have dissolved well in a little hot water. Set the Bread to rise for three or four hours, and then bake in tins or in a greased pan, like a Pone of Bread, or make it into loaves.

Again, the Risen Corn Bread can be made much more quickly by simply adding two tablespoonfuls of yeast powder to the batter, or a half teaspoonful of soda, dissolved in a cup of milk. Mix thoroughly and bake in buttered tins or pan. Always scald the Meal with boiling water first.