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.
Mix the batter
Sift the cornmeal into a bowl.
Add the coarse sea salt and baking powder, and mix well.
Gradually add enough water to create a thin batter.
Rise and bake
Cover the bowl with a cloth and let it rise.
Once risen, stir the batter well.
Pour the batter into a baking pan.
Bake in a slow oven at 300°F (150°C) until done.
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 structure and body of the bread.
- Baking powder
- Releases gas to lift the batter and lighten its crumb.
The step that matters
Bake until done. Judge doneness by the bread itself, not the clock alone. The centre must set fully, and the surface should brown, so the crumb is not gummy or wet.
“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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