Cornmeal Griddle Cakes Pre 1940 S Recipes
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
CORNMEAL GRIDDLE CAKES
These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here's how to make them.
Provided by Virginia Willis
Categories Sides
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the cornmeal, baking powder, and salt.
- In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
- Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
- Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
- Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.
Nutrition Facts : ServingSize 1 cake, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 23 mg, Sodium 231 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g
CORNMEAL GRIDDLE CAKES (PRE-1940'S)
Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breads
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 7
Steps:
- Mix and sift dry ingredients.
- Combine beaten egg and milk.
- Add to dry ingredients.
- Stir in shortening.
- Pour on a hot griddle.
Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9
SWEET MILK GRIDDLE CAKES (PRE-1940'S)
Make and share this Sweet Milk Griddle Cakes (Pre-1940's) recipe from Food.com.
Provided by Chef Aint Bs
Categories Breakfast
Time 16m
Yield 18-20 serving(s)
Number Of Ingredients 7
Steps:
- Combine all dry ingredients and sift.
- Beat eggs, milk and melted fat together.
- Add dry ingredients and beat throughly.
- Place batter in a pitcher.
- Pour on a hot greased griddle.
Nutrition Facts : Calories 113.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 27.9, Sodium 236.1, Carbohydrate 18, Fiber 0.6, Sugar 0.8, Protein 3.5
MEME'S CORNMEAL GRIDDLE CAKES
Steps:
- To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
- To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
- Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
- storing dry ingredients
- To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.
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