Ingredients & Directions
1 c Ground white corn meal
1 tb Lard — melted
1/2 ts Salt
Boiling water
Combine corn meal and salt, then add lard and enough boiling water to make
a dough heavy enough to hold it’s shape. Form into two thin oblong cakes
and place in a heavy, hot, well greased pan. Bake in a preheated 375′ oven
about 25 minutes. Serve hot.
Yields
6 Servings