LXIII Channing Pollock

CORN BREAD

When I was young and sometimes went camping my favorite dish was corn bread. In those days, we always began proceedings by building a mud oven. Now I believe portable ovens are convenient and cheap. In any event, following is my recipe:

2 cups of flour

3 cups of cornmeal

4 heaping teaspoonsful of baking powder

2 eggs well beaten

1 teaspoonful of salt

1 tablespoonful of granulated sugar

1 generous pint of milk

2 tablespoonsful of melted crisco or lard

Do not scald the cornmeal.

Mix the meal with flour, baking powder, salt and sugar, beat the eggs until they are light, add the milk and eggs to the other ingredients. Beat the whole until it is smooth and light—about one minute. Finally adding the melted crisco or lard; pack into shallow, greased pan and bake in a hot oven for twenty-five minutes.