It depends on what you consider cooking? The idea is to hydrolize the starch so that the enzymes can break it down into sugar. If you pour boiling water onto your corn meal and stir, then put in enzymes after it cools some, then put in yeast when it hits a good pitch temperature you can get an acceptable wort. Try using Beano with the usual beer enzymes for a better yield.

I have used this method to make a sour mash by putting the grain into the boiling spent wort in my still. When it has cooled I then transfer it to a fermenter and let it ferment while the enzymes are still working on the grain. Then I drain the wort and put it back into the pot still.