Corn Bread Water
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.
Prepare
Mix cornmeal with enough water to form a batter.
Spread the batter thinly on a baking sheet.
Bake and serve
Bake in a 400°F (200°C) oven until hard but not too brown.
Serve as toast for delicate persons.
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
- Cornmeal
- Forms the body of the bread, setting into a firm, sturdy sheet as it bakes.
- Water
- Hydrates the cornmeal so it forms a batter that can be spread thinly.
The step that matters
Baking until hard but not too brown. Browning comes from sugars and starches reacting with heat, so the surface darkens quickly. Removing the cornbread when it is hard but still pale keeps the flavor mild, while over-browning tastes bitter and burnt.
“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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