Archive recipe

Potato Corn Bread

Name: Potato Corn Bread
Ingredients: 1 quart of fine cornmeal; a pint of milk; a half pound of sweet potatoes; a pound of butter; 1 pound of brown sugar; 8 eggs

A historic Creole dish of fine cornmeal, milk, half pound of sweet potatoes, butter and brown sugar. Adapted from Potato Corn Bread, from The Creole Cookery Book (1885).

Adapted from Potato Corn Bread, in The Creole Cookery Book (1885), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/potato-corn-bread.md.

The dish

2 of 6 items checked

Potato Corn Bread

archive.org

2 of 6 items checked · 3 aisles

Produce

1half pound of sweet potatoes

Dairy & Eggs

1 pintmilkChecked by You
1 lbbutter
8eggs

Pantry / Durable

1 quartfine cornmeal
1 lbbrown sugarChecked by You

Cooking Instructions

Boil and mash smooth the potatoes
Beat the eggs and stir them into the butter
Add the milk, and lastly the meal
Beat the whole well together
Bake in a pan

Adapted from Open Recipe Archive · The Creole Cookery Book (1885; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)