If you want to use self-rising flour and self-rising cornmeal, both of which have baking powder and salt added, remember not to add the baking powder and salt in the recipe which is added for AP flour and plain meal.
These corn cakes were what people cooked and ate a couple of hundred years ago when cornmeal was more plentiful than wheat flour.
Wheat generally requires colder climates than the warm South. Even though wheat was grown in North Texas, corn was the most stable food crop grown throughout the South.
The reason is practical and easy. Corn could be eaten fresh or canned. It could be dried and ground into cornmeal. grits, or corn flour. On a very limited basis, it was sometimes fed to cattle and pigs, but it was predominantly a human food source.Corn Cakes can be eaten like pancakes with warm maple syrup, or as a * bread, much like cornbread, to accompany a savory entree. So let's make some!SOUTHERN CORN CAKES
Ingredients
- 1 cup AP flour
- 2 cups plain cornmeal, yellow or white
- 1 1/2 cups boiling water
- 1 3/4 cup milk
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 tablespoons fat (Neutral cooking oil for a pancake like result or EVOO or traditionally, bacon drippings or lard, for a savory result.)
- 2 eggs, beaten
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| Presto Electric Griddle |
- Grease the griddle to be used to cook the corn cakes before you begin mixing the batter.
- In a bowl, mix the flour, 1 cup of the cornmeal, baking powder, and salt in a bowl.
- In a separate, large bowl, place the other cup of cornmeal and carefully pour the boiling water over the meal. Whisk carefully to combine.
- Add the cold milk and blend.
- Now, slowly whisk in the beaten eggs to the mixture, combining each small addition so the eggs don't scramblle.
- When finished adding the eggs, slowly add the dry ingredients from the first step, blending well.
- Finally, add the 3 tablespoons of fat and mix well.
- Heat the griddle. When hot, pour the batter onto the hot griddle. The amount used should make a cake about 4 inches in diameter.
- Like pancakes, avoid flipping these over until the first side is done. How to tell it's done? The cake should puff up and visibly steam. You should see little bubbles on the top forming as the steam escapes. If in doubt, gently life a corner of the cake to see if it's browned on the griddle side. If it is, flip it and let the second side cook until brown.
- Serve hot.





























