Corn Pones
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.
Prepare
Preheat the oven to 400°F (200°C).
Make the dough
In a bowl, mix the cornmeal, baking soda, and salt.
Gradually add cold water to form a stiff dough.
Shape and bake
Mold the dough into small loaves, about 3 inches long.
Place on a buttered pan and bake 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 main body of the bread and gives it its coarse, grainy texture.
- Baking soda
- Reacts with acid in the batter to produce gas that helps the loaves rise.
The step that matters
Bake until golden. Baking is the point where the dough sets and browns. Pulling the loaves too early leaves them doughy inside, while leaving them too long dries them out.
“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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