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Mush Cakes

A baked cornmeal and flour cake made with lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mush Cakes

Mush Cakes

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.

Make the batter

  1. Prepare mush with cornmeal and water.

  2. Mix in flour and lard.

Bake

  1. Drop spoonfuls onto a baking sheet or into a pan.

  2. Bake in a preheated oven at 400°F (200°C) until golden.

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.

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 gives it its characteristic corn flavour and grainy texture.
All-purpose flour
Adds gluten structure so the bread holds together and is less crumbly than cornmeal alone.
Lard
Adds fat for tenderness and moisture, and helps the surface brown in the oven.

“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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