Fried Corn Meal
Ingredients
Directions
Make the cornmeal base
Bring water to a boil in a pot.
Stir in cornmeal and salt, cooking until thickened.
Pour mixture into a greased dish and let cool.
Fry and serve
Cut into squares and fry in hot oil until golden brown.
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 a thick porridge that sets firm when cooled, giving the squares their body.
- Water
- Hydrates the cornmeal so its starch thickens and gelatinizes into a cookable mass.
The step that matters
Cooking the cornmeal until thickened. The mixture must cook long enough for the starch to fully gelatinize; if it is too thin, it will not hold its shape when cooled and cut, and the squares may fall apart in the hot oil.
“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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