Spoon Cornbread
Ingredients
Directions
Prepare
Beat up one egg in the baking dish you intend to cook it in.
Add 1/2 pint of fresh milk, about 1 teaspoon lard or butter and a little salt.
Put on the stove and let it get hot but not boil.
Make the batter
Stir in 1 cup cornmeal gradually, adding a small quantity of baking powder at the end.
Bake and serve
Put at once into the oven and bake 20 minutes.
Serve with a spoon.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Egg (in the method)
- Binds the batter and gives the cornbread structure as it sets.
- Cornmeal (in the method)
- Forms the body of the bread and gives it its grainy texture.
- Milk (in the method)
- Adds moisture and helps the batter spread evenly in the dish.
- Baking powder (in the method)
- Releases gas that lifts the batter so the cornbread rises.
- Lard
- Adds fat that softens the crumb and gives a richer flavour.
The step that matters
Bake immediately after adding the baking powder. Baking powder starts releasing gas as soon as it meets liquid. Putting the batter into the oven at once keeps that gas trapped in the batter, so the cornbread rises well instead of falling flat.
“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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