Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint corn meal
- 1/2 pint of clabber
- 1 tablespoonful of melted butter
- 1 tablespoonful of flour
- 1 teaspoonful of salt
- 1/2 teaspoonful of soda in 1/2 cup of clabber
- 1/2 cup of clabber
- salt
Directions
_Contributed by Houston Eldredge, Fortress Monroe, Va._
Scald ½ pint corn meal. When cool beat it into ½ pint of clabber with 1 tablespoonful of melted butter, 1 tablespoonful of flour, 1 teaspoonful of salt; beat well, then add another ½ pint of clabber. Beat well. Dissolve ½ teaspoonful of soda in ½ cup of clabber and beat that into the mixture and beat the whole _well_. Put in a well-buttered pudding dish and bake ½ hour in quick oven. The bread is done when a broom straw inserted in it comes out without any of the batter adhering to it. This is the real Virginia batter bread.