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.
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 |
I have a stovetop griddle that came with my gas range. It fits over the large oval burner in the middle, but I seldom use it.
Why, you may ask? Because my electric griddle works better at maintaining a consistent temperature. My electric griddle is several years old, but it's a Presto and is like the one shown here that's sold on Amazon. The one shown has more than 31K reviews averaging 4.7 stars.
Now, on with the recipe.
Directions
- 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.
These are delicious made as is and served as an accompaniment to Chili, Stews, Charro Beans, or similar dishes.
To kick them up another notch, add a couple of tablespoons of any or all of the following: diced onion, diced green chiles, and/or whole kernels of corn to the batter.
To turn them into a heartier dish, double the amount of the add-on ingrdients, and you can cut them in triangles and serve with a picante dipping sauce.
TAKEAWAY TRUTH
My Dad loved corn cakes. He preferred them over pancakes. If you make them, let me know what you think about them.
Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.
I love to cook, and I love to write Romance Novels about a woman and a man who are made for each other! Sign up today for I LOVE READING, my free Newsletter and receive exclusive content, news about book bargains, and new release notices.
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