Lastly, add 1 tablespoonful of melted (not hot) butter.

Pour batter in bread pan and bake in a hot oven 25 to 30 minutes.

Serve hot.

Do not cut with a knife when serving, but break in pieces.

When the stock of bread is low this quickly-prepared corn bread or "pone" is a very good substitute for bread, and was frequently baked by Mary at the farm.
Mary's Aunt taught her to make a very appetizing pudding from the left-over pieces of corn bread, which, when crumbled, filled 1 cup heaping full; over this was poured 2 cups of sweet milk; this was allowed to stand until soft; when add 1 large egg (beaten separately), a generous tablespoonful of sugar, a couple of tablespoonfuls of raisins, a pinch of salt; mix well, pour into a small agate pudding pan, grate nutmeg over the top, and bake in a moderate oven 1 hour or a less time.