Ingredients
- 1 teaspoon salt
- 2 cups boiling water
- 1 1/4 cups white cornmeal
- Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep
Directions
Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot.
Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.
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By haugeben_9683745
farmington, MN
on April 24, 2008
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I used yellow corn meal and it still tasted good and was easy to make. I wish all cooking was this easy.
By bootsiefla_2610824
SARASOTA, FL
on July 19, 2007
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The Mt. Brook Country Club in B'ham,Al. has been serving these for over 60 years,they call them "Corn Pones".Best done with bacon drippings.
By charbethel_4607893
Elk Grove, CA
on May 30, 2006
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My wonderful grandmother use to make these during the depression for her family when ingredients were scarce. She passed the recipe down to my mother and we loved them so much that we packed the cold leftover cakes in our school lunch. I make them for my children however now I use bacon fat it is so tasty. Thanks Paula I love your show, and my husband loves the way you talk.
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