Cornmeal Cakes Recipe Easy

Cornmeal Cakes Recipe Easy and Best

Cornmeal Cakes Recipe Easy with condensed milk These white cornmeal cakes were popular during the Civil War and still are. I grew up on them, and I suggest if you have never tried them, you should. This method of preparation dates back a long time, but I know it to be good and tend to stick with it. There are short-cut recipes, but not for me.

INGREDIENTS :- Serves 6

2 cups white cornmeal
1 teaspoon salt
Boiling water
Preheat the oven to 325°F.
Whole milk
Beef drippings or bacon fat

Step 1 Put the cornmeal in a cast-iron skillet and bake in the oven for 10 to 15 minutes, or until really heated through but not changed in color.

Step 2 Remove from the oven and stir in the salt and enough boiling water to make a very stiff paste. (It usually takes about 11/2 cups.)

Step 3 Add a little milk and beat hard to get a smooth, lump-free texture.

Step 4 Grease a griddle or frying pan with beef drippings or bacon fat, and drop the paste by spoonfuls to make 3-inch-diameter cakes about 3/4 !rich thick; cook for about 15 minutes.

Step 5 They should be golden brown in color and crusty.

Step 6 Serve with butter and jelly or maple syrup.

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