Corn Bread
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Combine the Indian meal, baking soda, and buttermilk in a bowl.
Mix until you have a thin batter.
Bake
Pour the batter into a greased baking dish.
Bake in a hot oven at 400°F (200°C) for 15 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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Indian meal
- Provides the main body and structure of the bread as cornmeal starch and protein set during baking.
- Baking soda
- Reacts with the acidic buttermilk to release carbon dioxide, helping the bread rise and turn tender.
- Buttermilk
- Supplies moisture and acidity, which activates the baking soda and adds a mild tang.
The step that matters
Mix until you have a thin batter. The batter should be pourable so it bakes evenly and rises well. Overmixing or a batter that is too thick can make the bread dense, while the baking soda starts reacting as soon as it meets the buttermilk, so the batter should go into the oven promptly.
“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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