Historical Cooking: Breakfast Cornbread

BREAKFAST CORN BREAD

1 teacup boiled rice (about 1/2 c.)
1 1/2 teacup corn meal (about 3/4 c.)
1 tsp. salt
1 tbs. lard or butter
3 eggs
1/2 teacup sweet milk (about 1/4 c.)

One tea-cup of rice boiled nice and soft, to one and a half tea-cupful of corn meal. Mix together then stir the whole until light. One teaspoonful of salt, one tablespoonful of lard or butter, three eggs, half tea-cup of sweet milk. The rice must be mixed into the meal while hot. Can be baked (350 degrees) in either muffin cups or a pan.

From What Mrs. Fisher Knows About Old Southern Cooking by Mrs. Abby Fisher, pub. 1881.

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