Corn Bread Recipe 4
2 cups corn meal
3 tablespoons flour
Scant 2 teaspoons salt
3 tablespoons sugar
4 tablespoons vegetable fat
2 cups boiling water
A little cold water to thin to right consistency
2 eggs separated
Mix all the dry ingredients thoroughly in a bowl, add the fat, pour on the boiling water in a slow stream, stirring constantly. Add a little cold water as needed, to make a medium, smooth batter. Beat the whites until they are stiff and dry. Beat the yolks, and fold them into the beaten whites. Into this, work the corn mixture, and mix, using the folding motion. Pour into a shallow oiled baking pan and bake in a quick oven. Success in making this bread will depend largely on having the water boiling hot, and pouring it over the meal in a slow stream, as too rapid pouring will dissolve the starch granules, causing it to absorb too much water, and as a result, the bread will not be light when baked.
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