Plain Corn-bread
Ingredients
Directions
Prepare the dough
Mix the cornmeal with cold water to form a stiff dough.
Add coarse sea salt to taste.
Shape and bake
Shape the dough into small cakes or loaves.
Bake until done, being careful not to overbake to avoid a hard crust.
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 bulk of the dough and gives the cornbread its corn flavor and texture.
- Cold water
- Hydrates the cornmeal so its starch binds into a stiff dough.
The step that matters
Bake until done without overbaking. Continued baking drives moisture out of the surface, so the crust turns hard and dry. Check the bread as it nears done, since an overbaked crust toughens quickly.
“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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