Plain Corn Bread
Ingredients
Directions
Prepare the dough
Sift the cornmeal into a bowl and add the salt.
Make a hole in the center and gradually mix in the cold water to form a soft dough.
Shape the dough into a ball and place it on a hot griddle sprinkled with meal or flour.
Pat the dough to a thickness of half an inch.
Cook and serve
Cook until the bottom is browned, then flip it quickly and brown the other side.
Keep the cooked bread warm on a plate over a tea kettle until ready to serve.
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 main body of the bread and sets into a firm crumb when cooked.
- Cold water
- Hydrates the cornmeal so it binds into a soft, workable dough.
The step that matters
Flipping the cornbread on the griddle. The bottom must be set and browned before flipping, or the thin dough will tear or stick. A quick flip keeps the top from drying while the other side browns.
“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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