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.
Make the batter
Sift the cornmeal into a bowl.
Add the salt and baking powder, and mix well.
Gradually add enough water to make a thin batter.
Cover the bowl with a cloth and let it rise.
Bake
Once risen, stir the batter and pour it 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 bulk and body of the bread, setting into a crumbly structure when baked.
- Baking powder
- Releases gas during baking, lifting the batter so the cornbread is lighter.
The step that matters
Gradually add enough water to make a thin batter. Adding water slowly lets the cornmeal absorb it evenly, preventing dry pockets or lumps and giving a smooth batter with the right consistency to rise and bake evenly.
“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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