Thin Corn 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
In a bowl, combine the Indian meal and boiling water.
Add the butter and salt, then beat well for 8 to 10 minutes.
Bake
Spread the mixture on tin sheets.
Bake in a 400°F (200°C) oven until rich brown.
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
- Indian meal
- Forms the body of the cakes and gives them their corn flavor.
- Boiling water
- Hydrates the cornmeal starch so the mixture binds into a spreadable batter.
- Butter
- Adds fat for richness and helps the surface brown in the oven.
The step that matters
Bake until rich brown. Spread thin, the cakes can go from pale to scorched quickly. Browning comes from Maillard reactions between sugars and proteins at high heat, so colour is the best guide to doneness.
“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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