Recipes > Breads > Virginia Batter Bread

Virginia Batter Bread


  • 2 cups milk
  • salt to taste
  • 1 tablespoon butter
  • 1/2 cup of cream
  • 1/2 cup white corn meal
  • 2 to 5 well beaten eggs


Put in double boiler the milk and cream. When this reaches boiling point salt to taste. While stirring constantly sift in the white corn meal (this is best). Boil 5 minutes still stirring, then add the butter and eggs (beaten separately) 1 for each person is a good rule.

Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.


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The Suffrage Cook Book (1915).

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