RetroFare

One pint thick, sour milk, two teaspoonfuls salt, one egg. Mix with this enough cornmeal to make a batter not stiff. Use meal of medium fineness — not the very fine sold in most groceries.

Beat well; add last one level teaspoonful soda dissolved in a little water.

Allow a tablespoonful of lard to become very hot in baking pan; pour into the batter, stir, and turn into pan.

Bake until cooked through.

You might also like:

1. Corn
2. Parker House Rolls
3. Corn Gems