This is my old recipe for corn cakes and its kind of simple. Ill start out with a two cup version, keep in mind that 1 egg will cover for about 1 + 1/2 cups dry mix, 2 eggs for up to four, and so on and so on... 1 cup all purpose flour (I use gluten free) 1 to 1 & 1/2 cups of corn meal, depending on tastes. 1/8th teaspoon salt (more or less) 1 & 1/2 tablespoons butter or oil 2 eggs Sugar (depending on tastes. I use about 1/2 tablespoon if any) 1 tablespoon baking powder Milk or even water, water makes them come out a lot dryer Mix all dry ingredients, add milk and eggs, but mix it heavy at first. Add melted butter or oil, then add more milk until you have what resembles a slightly pancake batter. Fry just like you usually would a pancake on medium heat then taste sample the first one. If you need more salt you can adjust it now or do as I do and just sprinkle some on the top of the next ones before flipping them. The thing I like most about these is that to me they taste great even cold, so I usually cook a few extra and put them in the refrigerator for later.
Posted on: Sat, 30 Aug 2014 17:05:26 +0000
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