Indian Corn, or Maize
Ingredients
Directions
Make the batter
In a bowl, mix 2 cups of maize meal with enough water to form a thick batter.
Add a pinch of coarse sea salt to taste.
Cook and serve
Heat a skillet over medium heat and melt a little butter.
Pour the batter into the skillet to form thin cakes.
Cook until golden brown on both sides.
Serve warm with butter.
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
- Maize meal
- Forms the main body of the cakes, giving them their grainy structure and texture.
- Butter
- Adds fat to the skillet and richness to the cakes, helping them brown.
The step that matters
Cook until golden brown on both sides. Cooking over medium heat lets the surface brown through the Maillard reaction while the inside sets. If the heat is too high, the outside burns before the centre cooks through.
“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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