Best Cornmeal Griddle Cakes Pre 1940s Recipes

CORNMEAL GRIDDLE CAKES (PRE-1940'S)

Steps:

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

MEME'S CORNMEAL GRIDDLE CAKES

Steps:

• To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
• To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
• Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
• storing dry ingredients
• To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.

CORN GRIDDLE CAKES

Steps:

• Whisk together cornmeal, flour, chili powder, baking powder and salt in a bowl.
• In another bowl, whisk together egg, milk, butter and honey. Stir in corn niblets and green onion.
• Stir egg mixture into cornmeal mixture.
• Heat a large nonstick frying pan over medium heat. Lightly oil pan. Scoop portions of 2 tablespoons each, 3 at a time, into pan. Cook until golden, about 1 minutes per side. Repeat with remaining batter.

VANILLA CORNMEAL GRIDDLE CAKES WITH PEARS

Steps:

• To make clarified butter, melt butter in heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
• Strain, being sure to leave solids in the bottom of pan.
• Cool completely.
• Whish together flours and next 4 ingredients in a medium bowl; set aside.
• Whisk together buttermilk and next 4 ingredients.
• Add to flour mixture, whisking until smooth.
• Stir in pears.
• Heat griddle or large skillet over medium heat; brush with 1 to 2 tablespoons cooled clarified butter.
• Pour about 1/4 cup batter for each cake onto griddle.
• Cook over medium low heat 3-4 minutes or until tops are covered with tiny bubbles and edges look dry and cooked.
• Turn cakes and cook other side.
• Remove from griddle to serving plate.
• Grease griddle with additional butter as needed and repeat procedure with remaining batter.
• Serve immediately with butter and maple syrup.

~ CORNMEAL GRIDDLE CAKES ~

Steps:

• 1. In a large bowl, mix together the self rising flour, flour, sugar. Mix the eggs and butter with the buttermilk and add to the flour mixture and mix just until moistened. Stir in the bacon.
• 2. Add a couple tablespoons vegetable oil to a hot griddle or iron skillet. Pour desired amount of batter into pan, I used about 1/2 cup per cake. Cook until golden on the bottom and bubbling on top. Carefully flip each cake to other side and cook for another minute or two. Serve hot!
• 3. I made sandwiches and they were delicious. I used roast beef, cheese, juicy tomato, mayo, salt & pepper...so good! They loved them. They would be great made into a BLT! I'll be trying that next!

CORNMEAL GRIDDLE CAKES

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.