Cornmealgriddlecakespre1940s Recipes

Steps:

• Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
• Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Steps:

• Mix and sift dry ingredients.
• Combine beaten egg and milk.
• Add to dry ingredients.
• Stir in shortening.
• Pour on a hot griddle.

Steps:

• Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
• Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
• Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
• Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
• Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
• Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

Steps:

• 1. Preheat the oven to 450°F (230°C). Pour the melted butter into a 10-inch (25 cm) tart pan and swirl it around so it evenly covers the bottom.
• 2. Heat the milk in a small saucepan over low heat until it is hot but not boiling. Keep it hot over very low heat.
• 3. In a large bowl, whisk the egg with the sugar. Then whisk in the cornmeal, flour, and salt. Whisking vigorously, slowly add the hot milk, stirring until combined.
• 4. Strew the apple slices over the surface of the tart pan. Whisk the cornmeal mixture again and pour it over the apples, shaking the tart pan if necessary, so that the batter evenly covers the surface. The apples slices will stick well above the batter. Bake in the center of the oven until the cake is deep golden on the edges and a lighter golden in the center, 15 to 20 minutes.
• 5. When the corn cake is cooked, remove it from the oven and serve immediately, with salad alongside.

Steps:

• Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
• In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
• Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.