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Corn Meal Cakes

Okay, so I had a craving for cornmeal.

I called my sister up and asked her for her recipe for something we called “rocks” when we were growing up.  It was a simple recipe that mainly used cornmeal.  The answer came back “I don’t remember.”  Eeekkk!  That just made me want the cornmeal more.

So — since my cookbooks are still in storage in Seattle, I did the next best thing and did a search on the internet for anything cornmeal-ish.

I came across this recipe that I found at cooks.com.  I have to warn you though, it’s not a perfect recipe and although it satisfied my craving for cornmeal, I still felt like I was shortchanged.

Part of the problem I think is that the recipe is not clear enough in one area — whether to oil the griddle or not.  I am a basic cook.  I always tell people “don’t assume I know anything.”  I wish recipes would do the same unless they say “for the professional cook only.”

Anyway, here’s my experiment.  It wasn’t too bad but I know there’s a better recipe out there.

Here are the ingredients:

3/4 cup cornmeal
6 tblspns flour
1/2 tsp salt
1 1/2 tsp baking powder
1 tsp sugar
1 cup milk
1 egg, well beaten
1 tblspn oil

Put all dry ingredients in a bowl.

Sift the dry ingredients together.  I use a whisk since my sifter is still in storage.

Beat the egg well.

Combine the egg, milk and oil, then stir.

The consistency will be a little liquidy.

Drop 1/4 cup full of the mixture onto a griddle.  I put a little bit of oil on the bottom because I was afraid it would burn.

When the cakes have bubbled on top, turn them and cook them on the other side.

The cornmeal cakes should look like this.

Cornmeal Cakes

I served the cornmeal cakes with vegetarian links and maple syrup.

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