Corn Meal
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
In a bowl, mix corn meal and salt.
Gradually add water, stirring until combined.
If the corn meal is not fresh, scald it with boiling water before mixing.
Shape and bake
Shape the mixture into a loaf or desired form.
Bake in a preheated oven at 350°F (175°C) for 30-40 minutes.
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
- Corn meal
- Forms the body of the bread and gives it its characteristic grainy texture.
- Water
- Hydrates the corn meal so the mixture holds together and can be shaped.
The step that matters
Scalding stale corn meal. Corn meal that is not fresh can taste stale and bake up dry and crumbly. Pouring boiling water over it first softens the starches and adds moisture, helping the loaf hold together and stay tender.
“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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