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.
Before You Begin
•Measure the Indian meal (cornmeal) by spooning it into a measuring cup rather than scooping to avoid compacting, which can make the bread dense
•Use full-fat sour milk or buttermilk for proper acidity; if unavailable, add 1.5 tablespoons lemon juice or vinegar to 1.5 cups whole milk and let stand 10 minutes
•Preheat your oven to 425°F (the "quick oven" specified in 1866 terms) for at least 20 minutes before baking
•Grease your baking pan generously with butter or lard to prevent sticking, as cornmeal batters are notoriously prone to adhering
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Have all ingredients at room temperature except the water, which should be freshly boiled, to ensure proper mixing and leavening activation
Key Equipment
9x13-inch baking pan or 10-inch cast iron skilletLarge mixing bowlWhisk or wooden spoon for stirringMeasuring cups and spoons
Ingredients
Instructions
1
One quart Indian meal, half pint flour, three eggs, two tablespoons melted lard, one cup and a half of sour milk, half cup hot water, one teaspoon soda; stir well together, bake in a quick oven.
Make Ahead
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.
Storage
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.
