Serve hot with big steaming bowls of soup or chili.
- 2 cups yellow cornmeal
- 3/4 cup flour
- 4 teaspoons baking powder
- 1 & 1/4 teaspoon salt
- 1/4 cup sugar
- 1 large egg
- 1 & 3/4 cup water
- Melted butter or nonstick cooking spray, for the skillet
- In a large mixing bowl, ideally with a pouring spout, stir together the cornmeal, flour, baking powder, salt and sugar until well blended. Make a well in the center and add the egg and water. Stir it all together to make a pancake like batter.
- Heat a medium heavy skillet over medium-high heat. Brush with butter or lightly coat with nonstick cooking spray.
- Into the skillet, pour about 1 tablespoon batter for each 3 inch corncake, 3 or 4 at a time, taking care they don’t touch. Cook until lightly browned, about 1 minute. flip over and cook the second side until golden, about 1 minute. Serve immediately while hot.
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