1 T. butter
3/4 c. boiling water
1 c. SR cornmeal, you can also use plain
1 pinch of salt
1 T. oil for frying
bacon drippings, optional
Melt butter in heavy iron skillet. Place cornmeal and salt in bowl. Pour boiling water over meal & salt. Add oil and stir well. When mixture is cool enough to handle, divide into 4 portions and shape into a small cake, about 3/4" thick. Heat 1/4" oil in skillet over medium heat. Place corn cakes in hot oil and fry until browned, turning to brown both sides, about 4-6 minutes. Makes 4 cakes. Great with chili, soup, or beans.
*can also be served with maple or cane syrup, or sorghum molasses.
**also known as corn pone, hoe cakes, or corn dodgers.
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