Risen Corn Bread

Pain de Mais au Levain

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Corn Meal
  • A Pint of Milk, or Water
  • 3


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