Boe Cake
Ingredients
Directions
Make the cornmeal mush
Put 4 quarts of fresh water in a kettle to boil and add salt to taste.
When boiling, slowly stir in 1½ quarts of cornmeal to prevent lumps.
Continue stirring until thick enough to be stirred with one hand.
Bake and cool
Transfer to an oven-safe pan or leave in the kettle and bake for 1 hour.
Let cool; it can be fried when cold.
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 bulk of the dish, thickening into a firm, sliceable mass as its starch sets during cooking.
- Fresh water
- Hydrates the cornmeal so its starch swells and gelatinizes into a thick porridge.
The step that matters
Slowly stirring in the cornmeal. Cornmeal dumped into boiling water clumps as its outer layer hydrates before the inside can. Adding it slowly while stirring constantly separates the grains so they hydrate evenly and the mixture stays smooth.
“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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