Corn Bread
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the batter
In a large bowl, combine cornmeal, salt, and baking powder.
Add enough water to create a thin batter.
Cover the bowl with a cloth and let it rise.
Once risen, stir the batter well.
Bake
Pour the batter into a baking pan.
Bake slowly in a 300°F (150°C) oven until cooked through.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cornmeal
- Forms the main body of the bread and sets as it cooks.
- Baking powder
- Releases gas that helps the batter rise and lighten.
The step that matters
Baking until cooked through. Cornmeal batter can look set on top while the center is still wet. Baking slowly at a low temperature lets the middle cook through without the outside browning too quickly.
“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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