- butter the size of an egg (about 3 tblsp)
- 1 pint of corn meal (approx 2 cups)
- 2 eggs
- some new milk (amount not specified, but most likely 1-2 cups)
- a spoonful of yeast (about 1 tblsp)
- sugar (to taste)
- a few tblsp of lard, enough to coat a pan
- Rub the butter into the corn meal.
- Make it a batter by mixing in the eggs and milk.
- Add the yeast.
- Make a paste as you make for corn bread by the above receipt.
- Sweeten it with sugar.
- Grease a pot with lard instead of putting it in a pan, and as the paste cooks to the side of the pot, you scrape it off with a spoon.
- Do that five or six times, until all your paste is cooked.
Source — Cooking in Old Creole Days
Prepared by Devon Dollahon
July 20, 2017