Recipe courtesy of Bob Kellerman
Scalded Corn Cakes
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
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.
