Light Corn Bread
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Mix and rise
Stir cornmeal into warm water and add salt.
Let the mixture rise for 5 to 6 hours.
Stir the mixture with your hand.
Bake
Bake in a brisk oven at 400°F (200°C).
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 bread, giving it its grainy body and structure.
- Warm water
- Hydrates the cornmeal so it forms a moist, workable mixture.
The step that matters
Bake in a brisk oven at 400°F (200°C). A hot oven sets the outside into a browned crust while the inside cooks through. If the heat is too low, the bread bakes slowly, turns pale and can stay dense and gummy in the middle.
“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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