Corn Bread
Ingredients
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 salt and baking powder, then mix in enough water to create a thin batter.
Cover the bowl with a cloth and let it rise.
Once risen, stir the batter well.
Bake
Pour the batter into a baking pan.
Bake in a slow oven at 300°F (150°C) until done.
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 bulk of the batter and provides the corn flavour and crumb structure.
- Baking powder
- Releases gas to help the batter rise and lighten the crumb.
- Water
- Hydrates the cornmeal so it forms a pourable batter that bakes through.
The step that matters
Letting the batter rise. Baking powder needs time and a covered, warm bowl to build gas bubbles; stirring afterward knocks some out, so the stir should be gentle but thorough to distribute the leavening evenly.
“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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