Corncakes
"I grew up on these, they're almost magic. The boys in the family will eat them with "hog puddin", which the women find horrible in every way. Real Vermont maple syrup is a must.
From my dad: "This came from my grandmother. I believe that she got it from her mother. If recipe is halved, use one egg and 7/8 cups of milk.""
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
16 corncakes
- Serves:
- 4
ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 2 cups milk
- 1 egg
- 6 tablespoons butter, melted
directions
- 1. Heat griddle or fry pan to 360 degrees.
- 2. sift and mix dry ingredients.
- 3. beat egg and milk and add to dry ingredients.
- 4. add melted butter and mix thoroughly.
- 5. grease griddle with vegetable shortening.
- 6. spoon batter on griddle to make 4-5 inch rounds.
- 7. cook until edges are dry and turn (1 1/2 -2 minutes).
- 8. cook bottoms until golden brown.
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