BYRD CORN HERMITS

           2 cups cornmeal             ½ cup chopped walnuts
           ½ tsp baking soda           ¼ cup butter
           ¾ tsp salt                  ¼ cup lard
           1 tsp cinnamon              1-½ cups brown sugar
           ¼ tsp cloves                2 beaten eggs

Mix the cornmeal, baking soda, salt, cinnamon, and cloves, then stir in the walnuts.

Cream the butter and lard together. Add the brown sugar a few tablespoons at a time, then add the eggs. Beat well. Add the dry ingredients and mix.

Drop by teaspoonfuls onto a greased baking sheet. Bake at 375° for about 7-9 minutes. Makes 48.

Adapted from “Empire Cookbook” (1956) by Byrd Kellogg. Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!