Time Traveling Table

Before I even get into the history, I have to give props to the ancient peoples who first pulled this off. Making maize cakes was no easy feat, I struggled with them myself and only managed with modern hacks like parchment paper. I honestly can’t imagine shaping these by hand over a fire day after day. And yet, when I finally tasted them, I was surprised. They weren’t bursting with flavor by today’s standards, but I can only imagine they were pure magic in their own time. Of course, I cheated a little, I was using modern corn instead of its wild ancestor, teosinte, so mine weren’t perfectly authentic.

Still, maize cakes hold an enormous place in history. They represent one of humanity’s biggest food revolutions: the domestication of maize in Mesoamerica around 5000–4000 BC. These humble little patties were a cornerstone of survival, energy, and culture. Eating them is like tasting a turning point in human history, when people began leaning more on cultivated plants, and whole civilizations began to sprout from these small, simple cakes.

Ingredients

• 1 cup coarse stone-ground cornmeal (or grind dried teosinte if you can).
• ½ to ¾ cup warm water (just enough to bind).

Instructions

1. Mix: In a bowl, combine cornmeal with warm water. Start with ½ cup and add more slowly until the dough holds together. It should be soft but not sticky.
2. Form: Pinch off pieces, roll into balls, then flatten into rough disks about 4–5 inches across and ¼ inch thick. So if you picture it: thicker than a tortilla, thinner than a pancake.
3. Cook: Heat a dry cast-iron skillet or griddle (no oil). Place cakes on the surface and cook until firm and lightly browned, about 3–4 minutes per side.
   • For added authenticity, you can cook them directly on a clean flat rock over a fire.
4. Eat: Serve warm, plain, or as a base for avocado mash, chili, or alongside roasted duck.

Texture note: They’ll be chewy, a little gritty, and rustic, not soft like a tortilla.

Just being honest troubleshooting…

As mentioned, I struggled making this. I was overly confident going into this and boy was I quickly put into my place.

Troubleshooting the dough

One thing to note: plain cornmeal hasn’t gone through nixtamalization (soaked in lime/ash water), which is what gives masa harina its ability to bind together easily. That’s why this is a bit trickier.

• Too dry/crumbly: add a little more warm water, 1 teaspoon at a time, and mix until it comes together.
• Too wet/sticky: sprinkle in a pinch more cornmeal. It should feel moist but not ooze or stick to your fingers.
• What if you have both? I had crumbly WITH pooling water, this is the corn not absorbing the water
  1. Let it rest: After you mix the water in, cover the bowl and let it sit 20–30 minutes.
  This lets the coarse grains soak up the water and swell. After resting, knead it again, it should start to hold together better.
  2. Adjust after resting:
  • If it’s still dry/crumbly: sprinkle in a little more warm water and knead.
    If it’s too wet/sloppy: sprinkle in a spoonful of dry cornmeal until it firms up.
• 3. Think “masa dough feel.”: The final dough should be soft and moldable like damp clay.
  It shouldn’t leak water, and it shouldn’t crack when pressed flat.

What if you have hungry people not willing to wait 20-30 minutes? Here’s a quick hydration method

• Microwave the bowl for about 45–60 seconds on high.
  • Don’t overdo it, you’re not trying to cook it into polenta, just warm it enough for the grains to open up.
• Stir and knead with a spoon or hands (careful, it’ll be warm).
• If it’s still crumbly, add just a teaspoon more warm water at a time and knead again.

Shaping Maize Cakes

1. Start with damp hands.

• Wet your hands lightly so the dough doesn’t stick or crumble as you press.

2. Portion the dough.

• Take about a big lump (1-2 Tbsp).
• Roll gently between your palms until it’s smooth.

3. Flatten carefully.

• Place the ball between your palms and press down slowly.
• Aim for ¼ inch thick, thin enough to cook through, thick enough not to crack.
• Rotate it as you press to keep the edges even.

4. Transfer without cracking

• If it keeps breaking, you can flatten it on a piece of parchment paper. Flip it over onto a hot griddle and peel off gently.
• Don’t worry if the edges aren’t perfect, ancient ones would have been rustic and uneven too.

6. Cook steady and flip once.

• Cook until the underside firms and gets golden (3–4 min).
• Flip carefully with a spatula. Cook another 2–3 min.