Delicious Corn Bread
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the batter
Scald the cornmeal with boiling water in a bowl.
Add sweet milk and stir until you have a smooth batter.
Cook and bake
Drop large spoonfuls of the batter onto a hot griddle to form separate cakes.
Let the cakes stand until the lower crust is well started.
Place the griddle in a 400°F (200°C) oven and bake for about 30 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the main body of the cakes, giving them their grainy structure and corn flavor.
- Boiling water
- Scalds the cornmeal, softening its starch so the batter becomes easier to shape.
- Sweet milk
- Adds moisture and richness, loosening the batter to a smooth consistency.
The step that matters
Letting the cakes stand before baking. Standing lets a lower crust set on the hot griddle so the cakes hold their shape and do not spread or stick when moved to the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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