Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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.'

Category: BakingServes: 6Time: 30 minComplexity: 1/5

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

  1. Heat the oven to 350°F (a moderate oven). Butter shallow pans generously.
  2. Stir the milk, cornmeal, and salt together until smooth.
  3. Spread on the prepared pans to a depth of about 1/4 inch.
  4. Make until crisp and lightly browned at the edges, about 20 minutes.
  5. Split, spread with butter, and serve warm.

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