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