Name: Corn Bread
Ingredients: 3 quarts cornmeal; 1 tablespoon coarse sea salt; 1 teaspoon baking powder; water (enough to make a thin batter)

Corn Bread

Ingredients

3 quarts cornmeal
1 tablespoon coarse sea salt
1 teaspoon baking powder
water (enough to make a thin batter)

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

Sift the cornmeal into a bowl.
Add the coarse sea salt and baking powder, and mix well.
Gradually add water to create a thin batter.

Rise and bake

Cover the bowl with a cloth and let it rise.
Once risen, stir the batter again and pour it into a baking pan.
Bake in a slow oven at 300°F (150°C) until done.

Recipe from a historical cookbook (Internet Archive).

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

Cornmeal: Forms the main body of the bread, giving it its grain and structure.
Baking powder: Releases gas in the batter so it rises and becomes lighter.

“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.