Crisp Corn-Meal Cake
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Crisp Corn-Meal Cake (Without Wheat)' — Farmers' Bulletin 565, 'Corn Meal as a Food and Ways of Using It,' USDA, issued Jan. 22, 1914, revised Sept. 1917 (public domain, U.S. federal work). Measures and oven temperatures modernized. Naturally gluten-free as published; not filed in the deepening pass, which took the bulletin's other '(Without Wheat)' breads. Distinct from the pool's Cornbread — this is a thin, crisp sheet, split and buttered.
Three ingredients — milk, cornmeal, and salt — spread a quarter-inch thick on shallow pans and made until crisp. The result splits like a cracker-bread and is eaten spread with butter. The bulletin labels it 'Without Wheat.'
Why this complexity: Naturally gluten-free as published.
Ingredients
- 3 cups milk
- 1 1/2 cups cornmeal
- 1 teaspoon salt
- Butter, for the pans and for serving
Method
- Heat the oven to 350°F (a moderate oven). Butter shallow pans generously.
- Stir the milk, cornmeal, and salt together until smooth.
- Spread on the prepared pans to a depth of about 1/4 inch.
- Make until crisp and lightly browned at the edges, about 20 minutes.
- Split, spread with butter, and serve warm.
The verdict so far
No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.
Testimony
No testimony on the record yet.