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Recipe courtesy of Bob Kellerman
Recipe courtesy of Bob Kellerman
Watch how to make this recipe.
Scalded Corn Cakes
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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 202
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 395 mg
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 202
- Total Fat
- 3 g
- Saturated Fat
- 0 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 395 mg
Ingredients
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.
