Janet Groene's
Hot Water Corn Cakes
This old southern favorite was cooked in lard or bacon fat in a black iron skillet over a black iron cookstove. It's a quick way to have a breakfast bread over a crackling campfire. It's also good when served with a salad for lunch or a mug of soup for a light supper. Just cook the cakes crispy and serve while hot.
The cakes can be cooked in any hot fat from butter to vegetable oil. Serve them plain or with jam, preserves, yogurt or go southern with cane or sorghum syrup. These corn cakes are kin to Spanish cakes called arepas.
2 cups cornmeal, preferably stone ground
1 teaspoon salt (less if you'll be using bacon fat, which is salty)
1/2 teaspoon baking powder
4 cups water (you won't need it all)
Oil or fat for frying
Combine dry ingredients. Bring water to a boil and stir 1/2 cup into dry mixture for a start. Add more as needed. Dough should be the consistency of thick mashed potatoes, firm enough to form into patties. As each batch fries, add hot water as the remaining mixture to keep it moist enough. Wet hands with cold water and form patties. Fry patties in hot fat until brown and crispy on each side.
Cook's note: you may want to use kitchen gloves to handle the hot cornmeal mixture. Rose under cold water.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
Hot Water Corn Cakes
This old southern favorite was cooked in lard or bacon fat in a black iron skillet over a black iron cookstove. It's a quick way to have a breakfast bread over a crackling campfire. It's also good when served with a salad for lunch or a mug of soup for a light supper. Just cook the cakes crispy and serve while hot.
The cakes can be cooked in any hot fat from butter to vegetable oil. Serve them plain or with jam, preserves, yogurt or go southern with cane or sorghum syrup. These corn cakes are kin to Spanish cakes called arepas.
2 cups cornmeal, preferably stone ground
1 teaspoon salt (less if you'll be using bacon fat, which is salty)
1/2 teaspoon baking powder
4 cups water (you won't need it all)
Oil or fat for frying
Combine dry ingredients. Bring water to a boil and stir 1/2 cup into dry mixture for a start. Add more as needed. Dough should be the consistency of thick mashed potatoes, firm enough to form into patties. As each batch fries, add hot water as the remaining mixture to keep it moist enough. Wet hands with cold water and form patties. Fry patties in hot fat until brown and crispy on each side.
Cook's note: you may want to use kitchen gloves to handle the hot cornmeal mixture. Rose under cold water.
See more of Janet Groene's RV-ready recipes at https://campandrvcook.blogspot.com
No comments:
Post a Comment