Baked Corn Cake
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.
Scald the cornmeal with boiling water and stir in the salt.
Spread the mixture about ¼ inch thick on a greased baking pan.
Bake in a hot oven at 400°F (200°C) until quite dry.
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 body of the cake, and its starch thickens and sets as it cooks and dries.
- Boiling water
- Hydrates and gelatinizes the cornmeal starch, so the mixture becomes soft and workable.
The step that matters
Bake until quite dry. Baking drives off moisture so the starch sets and the cake holds its shape. If it is pulled early, the centre stays soft and gummy.
“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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