Corn Light Bread
Ingredients
Directions
Make the batter
Scald cornmeal with boiling water until it reaches a mushy consistency.
Once cool, mix in Graham flour and salt.
If using yeast, add it now for quicker rising.
Let the mixture stand until it cracks open on top.
Bake and serve
Bake for 2 hours.
Serve hot or cold.
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 main body of the bread, absorbing water to create a mushy, structured batter.
- Graham flour
- Adds gluten and a nutty, coarser texture to the batter.
- Yeast
- Produces gas that makes the batter rise, giving a lighter crumb.
The step that matters
Letting the mixture stand until it cracks open. The batter needs time for the yeast or the starch to hydrate and rise. Cracks on top signal the surface has dried and the batter has set enough to bake well.
“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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