Saturday, March 26, 2011

Fried Corn Cakes

Another recipe from Naomi’s Home Companion.
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
  1. 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.
  2. Heat a medium heavy skillet over medium-high heat.  Brush with butter or lightly coat with nonstick cooking spray.
  3. 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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