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Alabama Corn Griddle Cakes

Alabama Corn Griddle Cakes

Oxmoor House JANUARY 1983

  • Yield: about 2 dozen

Ingredients

  • 1/2 cup cornmeal
  • 1 1/2 cups boiling water
  • 1 cup milk
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup sugar
  • 1 1/2 teaspoons salt
  • 1 egg, beaten
  • 2 tablespoons butter or margarine, melted
  • Butter or margarine

Preparation

Combine cornmeal and water in a large mixing bowl; stir well. Set aside for 5 minutes.

Gradually add milk to cornmeal mixture, stirring well. Sift together flour, baking powder, sugar, and salt; stir into cornmeal mixture. Add beaten egg and 2 tablespoons melted butter; stir well.

Drop batter by 2 tablespoonfuls onto a hot, lightly greased griddle. (Stir mixture frequently to prevent cornmeal from settling.) Turn cakes when tops are covered with bubbles and edges are browned. Serve hot with butter.

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Alabama Corn Griddle Cakes recipe

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