★ Cream Corn Gems or Griddle Cakes
Ingredients
Directions
Stir enough cornmeal into not too thick cream to make a stiff batter, using about 1½ cups cornmeal to 1 cup cream.
Add salt, beat a little, and rest.
Bake in gem irons or on a griddle.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Cornmeal (in the method)
- Provides the starch and structure that thickens the batter and sets the cakes.
- Cream
- Adds moisture and richness, hydrating the cornmeal into a workable batter.
The step that matters
Stirring cornmeal into the cream to a stiff batter. Cornmeal absorbs liquid and thickens as it rests, so the batter's consistency controls how the cakes spread and set. Too much cornmeal makes them dry and dense, while too little makes them spread thin and fragile.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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