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Bread

Corn-meal and Walnuts

A steamed and browned cake made from cornmeal, walnut meal, and boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Corn-meal and Walnuts

Ingredients

Directions

Make the batter

  1. Stir cornmeal into boiling water until smooth and thick.

  2. Add walnut meal and mix well.

  3. Pour mixture into a well-oiled bake pan.

Steam and brown

  1. Steam for 6 hours.

  2. Brown in the oven for a few minutes.

Serve

  1. Cut into slices and serve with nut gravy.

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

Cornmeal
Thickens the boiling water into a firm, set body as it cooks.
Walnut meal
Adds body, nutty flavour and fat that gives the cake a tender crumb.

The step that matters

Stirring cornmeal into boiling water. Cornmeal must be stirred in steadily so it hydrates evenly without lumps. Starch thickens as it gels in hot water, so adding it too slowly or unevenly leaves dry clumps and a thin, uneven set.

“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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