Cornmeal with Butter and Salt

Introduction

You start with 1 qt water and enough cornmeal to make a thin batter, boil and beat it for 10 minutes, then thicken it again before an overnight rest. The finished bread can be baked as small cakes or as one pan, with a plain corn flavor and a buttery, firm crumb. It works as a side for beans, soups, stews, or breakfast eggs.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6

Ingredients

• 1 qt water
• Cornmeal
• 1 oz butter
• Salt (optional)

Instructions

1. Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter.
2. Beat it frequently while it is boiling for 10 minutes; remove from the heat, pour it in a pan, and add the butter and salt to taste.
3. When the batter is lukewarm, stir in enough corn meal to make it quite thick.
4. Let rise overnight.
5. Pat the dough out into small cakes.
6. Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it ¾ full, and bake.

Variations

• Replace the 1 oz butter with the same amount of plant butter or neutral oil for a dairy-free version. You will lose some richness, but the crumb will still stay tender.
• Use fine-ground cornmeal if you want a smoother texture. Medium or coarse cornmeal makes the finished cakes more rustic and a little more crumbly.
• Choose the cake pan option instead of patting out small cakes if you want a sliceable bread with a softer center. Small cakes give you more browned edges and a firmer bite.
• Increase or skip the Salt (optional) depending on how you plan to serve it. More salt makes the corn flavor read more clearly; leaving it out keeps the bread very plain and adaptable.
• Bake the dough in a well-buttered cast-iron skillet instead of a baking tin or cake pan. That gives the edges deeper browning and a sturdier crust.

Tips for Success

• In the first step, keep the batter very thin. If you add too much cornmeal too early, it can turn lumpy before the 10-minute boil is finished.
• Beat frequently while it boils so the cornmeal cooks evenly and does not catch on the bottom of the pot.
• Wait until the batter is lukewarm before adding more corn meal. If it is still hot, it thickens too fast and becomes hard to mix smoothly.
• After the overnight rest, the dough should hold its shape when you pat it into cakes. If it spreads, mix in a little more cornmeal.
• A moderate oven is about 350°F/175°C. Bake until the tops look set and the edges are lightly browned.

Storage and Reheating

Let the bread cool fully, then store it in an airtight container in the fridge for up to 4 days. For longer storage, wrap the cakes or slices tightly and freeze them in a freezer-safe bag or container for up to 2 months.

Reheat small cakes in a 350°F/175°C oven for 8 to 10 minutes or in a skillet over medium-low heat until warmed through. For a larger pan version, reheat slices in the oven for 10 to 12 minutes; a microwave works, but it softens the crust.

FAQ

How much cornmeal should you use if there is no exact amount listed?

Use enough at first to make a very thin batter, then add more once it is lukewarm until the mixture is thick enough to pat into shape. The total amount depends on the grind of your cornmeal.

Should the dough rise a lot overnight?

Can you bake it in one pan instead of making small cakes?

Yes. The last step already gives both options, and the pan version will have a softer center with fewer crisp edges.

Can you make this without butter?

Yes, you can use the same amount of plant butter or neutral oil. The texture stays similar, but the flavor is less rich.