Corn Bread No. 3
Sponge, 3 cups.
Butter, 1 rounded tablespoonful.
Mixture, 2 parts corn meal to 1 part flour.
Eggs, 2.
Sugar, 3 heaped tablespoonfuls.
Take three cups of the sponge as set for making wheat bread, measured when light, ready to mix up stiff. Add sugar, eggs, and butter. To this add a mixture of two-thirds corn meal and one-third flour until it is as stiff as will stir conveniently (if made too stiff, the bread will be dry; if not stiff enough, it will be sticky). Put about half an inch deep in greased pans, and let rise till nearly an inch deep and bake in a moderate oven. It may be in deeper loaves, but they are not likely to be so satisfactory.