Catholic Recipe: Corn Bread I
The Feast of St. Peter in Chains is also called "Lammas Day", the name probably originating from the Anglo-Saxon hlaf-mass (loaf-mass), for a loaf made from the first ripened grain was the more usual offering. The corn meal used in this is symbolic of the first grains of the harvest.
This feast is no longer celebrated in the current General Roman Calendar.
Sift the flour, baking powder, sugar, and salt and add the corn meal. Beat the egg, butter, and milk. Pour the liquid into the dry mixture and combine rapidly. Butter an 8 x 8 inch pan and place in the oven until piping hot. Pour the batter into the hot pan and bake for about twenty-five minutes at 425° F.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951