Indian Bread (St. Charles Alabama)

St. Charles Indian bread from Alabama is a traditional bannock.

2 eggs
1 pt buttermilk
1 pt white cornmeal
1 Tbsp. butter
1 tsp. baking soda
1 tsp. sea salt

Beat the eggs very light, and mix alternately with them the buttermilk and the corn meal; add salt and the butter, which has been melted, and beat well.

Dissolve the soda in 1 Tbsp. of the buttermilk, and add it to the other ingredients.

Pour into a well-greased pan and bake in a quick oven.

Cook's Note: Quick oven usually means 475°F (245°C), very hot. No specified time makes this recipe hard for us modern folk. Our advice? Set your oven timer for 15 minutes. Check for "doneness" with a toothpick or barbeque pick. If the pick comes out "clean" (no dough attached) the bread is done. If not, let it continue to cook for another 3 minutes. Recheck until pick comes out clean.