Corn Pone
Ingredients
Directions
Make the batter
Scald the cornmeal with boiling water and mix well.
Add cold water and stir until the mixture is stiff.
Incorporate the soaked yeast cake and let it rise until very light.
If the mixture is too thin, add more cornmeal.
Bake
Bake in greased pans until brown and well 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.
Explore the science
What each ingredient does
- Cornmeal
- Forms the bulk of the batter, giving the bread its body and structure.
- Boiling water
- Scalds the cornmeal, softening its starch so the batter holds together.
- Yeast cake
- Produces gas as it ferments, lightening the batter so it rises.
The step that matters
Let the batter rise until very light. The yeast needs time to produce gas that lightens the batter. Underproofed batter bakes dense, while over-proofed batter can collapse and turn sour.
“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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