Steamed Corn Bread

Pain de Mais a la Vapeur

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Cupfuls of Corn Meal
  • A Cupful of Flour
  • A Cupful of Louisiana Molasses
  • 2 Cupfuls of Sweet Milk
  • 2 Teaspoonfuls of Baking Powder


Scald the meal. Beat the eggs very light, and beat the milk into them till very light. Add the molasses and yeast powder and blend well. Then add the flour, mixing and beating till thoroughly blended. A half cup of sugar may be used instead of the molasses. Tie in a cloth, as you would roll a pudding, and place in a steamer, on top of a pot of boiling water, and cover first with a close cloth and then with the steamer cover, and steam for three hours. Turn into a hot dish and eat as a plain dessert, with a Brandy or Hard or Cream Sauce.