Corn Griddle Cakes
Ingredients
Directions
Prepare the batter
Scald ½ cup of cornmeal at night.
Mix the remaining cornmeal with cold water to form a thick batter.
Add salt and set the mixture aside to rise overnight.
Fry the cakes
In the morning, the batter will be light and crisp.
Fry the cakes slowly in skimmings from boiled meat.
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.
Explore the science
What each ingredient does
- Cornmeal
- Forms the body of the cakes, and its starch sets and firms as the cakes cook.
- Meat skimmings
- Provide the frying fat, adding savoury flavour and helping the cakes brown.
The step that matters
Fry the cakes slowly. Moderate heat lets the centre of each cake cook through before the outside browns too far. Fat that is too hot scorches the surface while the inside stays raw.
“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.
More corn griddle cakes recipes
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.