Thursday, February 21, 2013

Very Special Southern Batter Bread

I hope your week is going well;  mine has been hectic, to say the least!  I had my house "staged" for pictures this week.  Now, that's an interesting process!  We had small piles of things from each room that were to be removed for the photo session.  My little rejected items, like players on some home-decorating team, sadly didn't  'make the cut.'  Stagers evidently don't care for throw rugs, cute items that sit on a surface or large baskets (anything that takes away that open-airy feeling).  When they finished, my home, devoid of anything very personal, looked spacious...mission accomplished!  I enjoyed seeing how they placed the furniture, and took notes for future reference.  They were very good at their job and moved quickly from room to room.  The whole process took only two hours;  finding places to store away the rejects took longer.  Thanks to Wendy and Julie, our home is ready for it's close-ups!

Today I've got an old Texas recipe to share.  It's for a batter bread that can be made quickly and popped in the oven.  This recipe was dictated verbally to Rachel Allen by Judge James Christopher Paul who established the first bank on the plains of Texas.  His home was called "The Square House."  I found this in The Square House Museum Cookbook.

Very Special Southern Batter Bread

1 pint milk, scalded
1/2 tsp baking powder
1 tsp sugar
1 tsp salt
1 scant TBSP butter
3 egg yolks, well-beaten
3 egg whites well-beaten
7 heaping TBSP flour
4 heaping TBSP white cornmeal

Add butter to scalded milk,  whip yolks until light and add dry ingredients, alternating with hot milk.  Fold in beaten egg whites.  Butter a baking dish and place bread batter in a 350 degree oven for 30 minutes (until browned on top and sides).  Be sure it is completely done.  It will be a velvety texture.  Serve hot.  It is delicious for breakfast with maple syrup.
                                                           ~Texas Square House Museum Cookbook 

SWAPS:
Raising Homemakers
Deep Roots at Home
We are That Family



6 comments:

  1. This sounds so yummy. It is the corn meal that gets to me. I love any kind of Southern bread or any corn bread. Thanks for adding this to the Recipe Box.

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  2. I think my husbands grandmother used to make batter bread, you have my curiosity going. I'm following you via GFC. I host Fluster Creative Muster Party on Wednesdays and I would love it if you would come by and party with us. Hope to see you there!

    Hugs, Smiles, and Blessings,

    Robin
    Fluster Buster

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  3. Bless your heart! Love your recipe! I can't taste it already...

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  4. What a great recipe! Have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. What an amazing recipe...can't wait to give it a try.
    Thanks for taking time to share it with us ....
    over from Rattlebridge

    oops, do you know you have word verification ON.:?

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