This method incorporates an unexpected ingredient into a classic baked dish. It involves using mayonnaise alongside traditional components like cornmeal, flour, eggs, and milk (or buttermilk) to create a moist and flavorful result. The incorporation of this emulsified condiment impacts the crumb structure and overall taste profile. For example, a standard formulation might call for a half-cup of mayonnaise alongside a cup of cornmeal.
The utilization of this ingredient offers several advantages. It contributes to a richer texture and extended shelf life. The fats in the mayonnaise interfere with gluten development, resulting in a more tender crumb. Historically, the addition of fats, whether in the form of butter, oil, or mayonnaise, has been used in baking to improve moisture retention and prevent dryness.