Corn Griddle Cakes
Ingredients
Directions
Prepare the batter
Scald ½ cup of cornmeal with boiling water at night.
Mix the remaining cornmeal with cold water to form a thick batter.
Add the salt and set the mixture aside to rise overnight.
Fry
Heat a skillet with skimmings for frying.
Fry the cakes slowly until light and crisp.
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 main structure and body of the cakes as it cooks.
- Skimmings
- Provides fat for frying, helping the cakes brown and crisp on the outside.
The step that matters
Fry the cakes slowly until light and crisp. Over-high heat browns the outside before the centre has set, leaving the cakes raw inside. Slow, moderate heat lets the cornmeal cook through while the surface turns golden and crisp.
“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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