« Kentucky Corn Bread
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Griddle Cakes

One-half pint milk, one-half pint warm water, one-half cake yeast, one teaspoonful salt, one egg, one tablespoonful melted lard, flour enough to make a batter like ordinary batter-cakes.

Let rise over night and fry for breakfast.

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  1. Kentucky Corn Bread

This entry was posted on Saturday, March 1st, 2008 at 1:17 pm and is filed under Bread, Biscuits, Rolls And Pastry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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