Corn Rolls
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Preheat the oven to 350°F (175°C).
Mix the batter
In a bowl, mix the cornmeal, baking soda, and coarse sea salt.
Stir in the buttermilk until well combined.
Bake
Pour the mixture into a greased baking dish.
Bake in the preheated oven until golden brown.
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 and structure of the bread, giving it its grainy texture.
- Baking soda
- Reacts with the acid in buttermilk to release gas, helping the cornbread rise.
- Buttermilk
- Adds moisture and tangy acidity, and activates the baking soda.
The step that matters
Bake soon after combining the batter. Baking soda starts reacting with the acid in buttermilk as soon as the two meet. Gas bubbles form quickly, so delaying the bake can leave the cornbread flatter and denser once it is in the oven.
“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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