The Times Picayune Publishing Company

Steamed Corn Bread

Pain de Mais a la Vapeur

Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Cupfuls of Corn Meal
  • A Cupful of Flour
  • A Cupful

Method

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,