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The Nutshell Eatery and Bakery
Kay's great-grandmother, Katherine Myatt Brown,
gave this recipe to her only daughter, Katherine Brown Damron. She
called it her trail bread. When she was traveling by wagon to
Oklahoma, she made this bread in an old cast iron skillet.
Cook the cornmeal with 2 cups water until a thin mush. Add remaining ingredients and mix until mixture is not sticky to the touch. You may need to add more flour. Shape into a loaf and put in a greased pan to rise. Bake at 350 degrees for about 45 minutes.
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