Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 13. One of the earliest known cookbooks by an African American author.
This historic cornmeal-based cake relies on butter for tenderness and richness, while the chemical leavening from soda (baking soda) creates lift when activated by acidic components in the buttermilk or soured milk that would have been common in 1866. The high ratio of cornmeal to wheat flour produces a sturdy, rustic crumb with distinctive corn flavor, while eggs provide structure and moisture. The combination of fat-coated cornmeal particles and minimal gluten development from the small amount of flour results in a tender, slightly crumbly texture characteristic of period cornbreads.
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Mix ingredients together
Bake
The dry ingredients (cornmeal, flour, salt, and baking soda) can be mixed together up to 1 week ahead and stored in an airtight container at room temperature. The finished cake can be baked 1 day ahead, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature.
Store the cooled cake covered at room temperature for up to 3 days, or wrap tightly and refrigerate for up to 5 days. The cake can also be wrapped in plastic wrap and aluminum foil and frozen for up to 2 months. Thaw at room temperature before serving. Serve at room temperature or warm gently in a 300°F oven for 10 minutes.
