White Indian Meal 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.
Prepare
Preheat your oven to 400°F (200°C).
In a large bowl, season the corn meal with coarse sea salt.
Mix and bake
Gradually mix in cold water until you achieve a smooth dough.
Pour the dough into pans and bake until fully cooked.
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
- White corn meal
- Provides the bulk and starch that set into the cake's firm, crumbly body when baked.
- Cold water
- Hydrates the corn meal so its particles bind into a smooth, cohesive dough.
The step that matters
Gradually mix in cold water until smooth. Corn meal absorbs water unevenly, so adding it slowly lets the particles hydrate fully. Too much water at once leaves dry pockets or a slack dough that bakes with a poor texture.
“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.
More corn cake recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 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.