A historical bread from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Do this at night; in the morning beat thoroughly and add two well-beaten eggs.
Preserved exactly as written in the original source
Scald the milk and gradually pour it on the meal
When cool add the butter and salt, also a half cup of yeast. Do this at night
In the morning beat thoroughly and add two well-beaten eggs, and a half teaspoon-
Modern guidance to help you succeed with this vintage recipe
Scalding the milk denatures proteins and kills enzymes that could interfere with yeast activity, while gradually adding it to the cornmeal allows the starches to gelatinize, creating a smoother batter. The overnight fermentation develops complex flavors through yeast metabolism and allows the cornmeal to fully hydrate, preventing grittiness. Adding eggs in the morning (rather than the night before) preserves their leavening power and prevents them from being broken down by prolonged exposure to active yeast.
This recipe requires make-ahead preparation by design. Mix the base batter the evening before baking, cover loosely with a kitchen towel, and leave at room temperature (65-75°F) for 8-12 hours. Complete the recipe by adding eggs and final leavening the next morning. The finished cake is best served warm the day it's baked.
Store leftover corn cake wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days. Reheat individual portions in a 325°F oven for 8-10 minutes or toast slices in a skillet with butter. The cake can also be frozen, well-wrapped, for up to 2 months; thaw at room temperature before reheating.
AI-generated tips from Chef Cecil's culinary database
This recipe requires make-ahead preparation by design. Mix the base batter the evening before baking, cover loosely with a kitchen towel, and leave at room temperature (65-75°F) for 8-12 hours. Complete the recipe by adding eggs and final leavening the next morning. The finished cake is best served warm the day it's baked.
Store leftover corn cake wrapped in aluminum foil or in an airtight container at room temperature for up to 2 days. Reheat individual portions in a 325°F oven for 8-10 minutes or toast slices in a skillet with butter. The cake can also be frozen, well-wrapped, for up to 2 months; thaw at room temperature before reheating.
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