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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

BREADS - WARM AND COLD

CORN BREAD
 

 Take 3 eggs, 1 pint of buttermilk, 1/2 cup of sugar, 3/4 cup of lard, 1 teaspoonful of soda, and a pinch of salt; beat sugar and eggs well together and stir in the lard; thoroughly dissolve the soda in the milk. Make a batter about the thickness of soft gingerbread with 1/2 flour and 1/2 corn meal; bake in a moderate oven 1/2 hour.

Sister Rachel Myers, Ore Hill, Pa.