Cape May Corn Bread
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make the batter
Pour boiling water over the cornmeal in a bowl.
Add salt and mix well.
In a separate bowl, beat the egg whites until light.
Add the yolks to the beaten whites and mix until combined.
Fold the egg mixture into the cornmeal mixture until light.
Bake
Bake in a thin layer in a preheated oven at 400°F (200°C) until golden.
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 bread and gives it its grainy texture and flavor.
- Eggs
- Egg whites trap air for lightness, and yolks add richness and help bind the batter.
- Boiling water
- Hydrates and partly cooks the cornmeal, softening it before baking.
The step that matters
Fold the egg mixture into the cornmeal mixture until light. Folding gently preserves the air whipped into the egg whites. Stirring hard would deflate the foam, leaving the bread dense instead of light.
“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.
You might also like
Cornbread345 recipes
Bread Pudding336 recipes
Milk Bread Rolls242 recipes
Potato Bread124 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.