MISSISSIPPI CORNBREAD

Mississippi Cornbread

Source: Lafcadio Hearn's Creole Cook Book - 1967

1 quart buttermilk
2 eggs
3 spoonsful butter
1 teaspoon baking soda
Cornmeal

Mix buttermilk, eggs, butter and a teaspoon of saleratus (baking soda); stir in meal, to the milk, until it is as thick as buckwheat batter.

Bake in squares about 1-inch thick. It will require half an hour in a hot 425 to 450 degree F oven. If it is not nice, it will be because you have put in too much meal and made the batter too thick. But try again, and you will succeed.