Fried Corn Cakes

Source

Ingredients

Display units in Metric

2		eggs
1	cup	milk or water
2	cups	whole grain stone-ground cornmeal
scant		1 teaspoon sea salt
2	teaspoons	baking powder
¹⁄₄-¹⁄₂	cup	lard or coconut oil for frying

Preheat a large cast-iron skillet or griddle over medium heat.

In a medium bowl, beat the eggs together with the milk or water. Scoop the cornmeal into the bowl, atop the liquid ingredients, and follow that up with the salt and the baking powder. Mix these ingredients just until combined.

Once your griddle is hot, add about 1/4 cup of lard to the pan. Scoop batter into pan using a 1/4 cup scoop and fry cakes for several minutes, until the edges begin to set up.

Flip and fry the other side 2-4 more minutes. Remove from pan and continue with remaining batter.

Serve hot.

Preheat a large cast-iron skillet or griddle over medium heat.
In a medium bowl, beat the eggs together with the milk or water. Scoop the cornmeal into the bowl, atop the liquid ingredients, and follow that up with the salt and the baking powder. Mix these ingredients just until combined.
Once your griddle is hot, add about 1/4 cup of lard to the pan. Scoop batter into pan using a 1/4 cup scoop and fry cakes for several minutes, until the edges begin to set up.
Flip and fry the other side 2-4 more minutes. Remove from pan and continue with remaining batter.
Serve hot.

Comments & Personal Notes

You call this a "batter" but when we made it, it came out as a thick dough...

Comment from Heather486 — posted over 5 years ago

Ours came out as a batter. Maybe Heather used the wrong kind of flour... These were delicious!

Comment from [email protected] — posted about 3 years ago

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