Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 26. One of the earliest known cookbooks by an African American author.
The combination of acidic sour milk and alkaline soda creates a chemical leavening reaction that produces carbon dioxide bubbles, giving this dense cornmeal bread its light texture. Adding hot water to the batter gelatinizes some of the cornmeal starches, creating moisture retention and preventing the bread from becoming dry and crumbly. The melted lard coats flour proteins, inhibiting gluten development and contributing to a tender crumb, while the eggs provide structure and richness to support the heavy cornmeal base.
One quart Indian meal, half pint flour, three , two tablespoons melted , one cup and a half of , half cup hot , one teaspoon ; stir well together, bake in a quick oven.
The dry ingredients (cornmeal, flour, and soda) can be mixed together and stored in an airtight container for up to 1 week. However, the batter should be mixed and baked immediately once the wet ingredients are combined to preserve the leavening action.
Store leftover bread wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat individual portions in a 350°F oven for 8-10 minutes or microwave for 20-30 seconds. The bread can also be frozen, well-wrapped, for up to 3 months; thaw at room temperature before reheating.
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