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White Corniveeal Cake

A simple cake made from scalded milk, white cornmeal, and salt, baked until crisp.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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White Corniveeal Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Add salt to cornmeal and gradually pour in the milk.

  2. Turn the mixture into a buttered shallow pan to a depth of ¼ inch.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) until crisp.

  2. Split the cake and spread with butter.

Recipe from a historical cookbook (Internet Archive).

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 cornmeal
Forms the bulk of the cake and sets into a firm, sturdy crumb as it bakes.
Scalded milk
Hydrates the cornmeal and supplies moisture, with scalding softening the grains for a smoother batter.

The step that matters

Bake until crisp. Cornmeal sets as its starch gelatinizes and the surface dries. Underbaking leaves the cake soft and crumbly, so it should be baked until the edges and top are visibly crisp.

“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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