- 4 cups white cornmeal
- 1 teaspoon salt
Into a mixing bowl put 4 cups white cornmeal and one teaspoon salt; make it to a stiff batter with hot water, stirring it all the time. Have a pan of cold water ready, moisten the hands, and then with the hands press a tablespoon of the batter into a round, thin cake. Bake on a griddle on the stove, or on an oak board before an open fire, thoroughly baking first one side and then the other. Pull apart when done,butter, and serve hot.
Submitted by Nov 27, 2009
15 min 30 min 45 min
- Cornmeal can be found next to the flour in most grocery stores
- Some Europeans refer to cornmeal as "maize flour"
- Cornmeal does not contain gluten
- Bakers often use cornmeal to prevent sticking on a baking pan
- Mexican culture uses cornmeal for many dishes: Tamales, tortillas, cornbread, etc.
- Cornmeal was a popular ingredient for early Americans and colonial settlers referred to it as "Indian meal"
- Cornmeal is a flour made from grinding sweet corn