Recipe courtesy of Bob Kellerman

Scalded Corn Cakes

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  • Level: Easy
  • Total: 30 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. 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.
  2. Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls.