Recipe by Oxmoor House January 1983

Gallery

Recipe Summary

Yield:
about 20
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir cornmeal slowly into boiling water in a saucepan. Add shortening, salt, egg, and enough milk to make a stiff batter. Shape into small 1/2-inchthick cakes. Fry on a hot greased griddle until golden brown, turning once. Serve hot with butter.

    Advertisement

Source

Oxmoor House Homestyle Recipes

Advertisement