A classic from Maryland's colonial times!
1 stick butter
2 cups white corn meal
3 cups boiling water
5 Tbsp. sugar
1 tsp. salt
3 well beaten eggs
1 1/2 cups milk
Add butter to boiling water and gradually stir in corn meal.
Cool. After cooling, add to the mixture the sugar, salt,
eggs and milk. Mix well and pour into a buttered casserole
dish. Bake at 350° for 1 hour. Serve hot. Serves 6 to
Courtesy My Favorite Maryland Recipes by
Helen Avalynne Tawes
Maryland Beaten Biscuits
These famous biscuits of the Chesapeake Bay
region have been made for over 200 years! You'll get a workout
with this recipe.
4 cups flour
1 tsp. salt
1 1/2 tsp. lard or shortening
1 3/4 to 2 cups cold water
1 axe or mallet
Sift the flour and salt together in a bowl. Cut the lard into the
flour with the tips of your fingers, working it quickly. Little by
little, pour in the cold water until you get a good stiff dough.
Place dough on a solid table dusted with flour and make into a
ball. Using the flat side of a clean axe or a mallet, beat the
dough continuously until it blisters, about a 1/2 hour. This makes
the biscuits tender. Form the dough into balls about the size of
eggs. Flatten a little bit. Put a few pokes in the center
with a fork. Bake in a hot 425° oven for 20-25 minutes.
Makes 3 dozen.
Courtesy The Chesapeake Bay Cookbook by John Shields
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