Corn Bread Water
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Make and bake
Mix cornmeal with enough water to form a batter.
Spread the batter thinly on a baking sheet.
Bake at 400°F (200°C) until hard but not too brown.
Serve
Serve as toast for delicate persons.
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 batter and bakes into a hard, crisp sheet that gives the dish its structure.
The step that matters
Baking until hard but not too brown. Cornmeal is mostly starch that dries and firms as it bakes; too little time leaves it soft and sticky, while too much heat or time browns the surface and can turn it bitter.
“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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