Recipes > Breads > Cornbread > Soft Corn-Bread

Soft Corn-Bread


  • 1 tablespoonful of butter
  • 2 cupfuls of hot boiled hominy or of rice
  • 2 or 3 well-beaten eggs
  • 2 cupfuls of milk
  • 1 cupful of white cornmeal
  • dash of salt


Mix the butter with the hominy or rice; add the eggs, and then add slowly the milk, and lastly the white cornmeal and salt. Turn the mixture, which should be of the consistency of pancake batter, into a deep dish, and bake about an hour. Serve it with a spoon from the same dish in which it is baked.


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The Century Cook Book (1901).

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