fwy@brunix.UUCP (Felix `mr. aa' Yen) (02/28/85)
Add 1.5 cups boiling water and a lump of butter to 1 cup cornmeal, .5 tsp. salt, and 1 tsp. sugar. Stir constantly over low heat for 10-15 minutes thinning with cream or milk so the mixture looks like mashed potatoes. Drop by tablespoonfuls on a hot, greased griddle. Brown both sides. Serve hot with butter. Felix fwy.brown@csnet-relay (arpanet) fwy@brown (csnet)
jerem@tekgvs.UUCP (Jere Marrs) (03/06/85)
Felix gave us the recipe for johnnycakes: "Add 1.5 cups boiling water and a lump of butter to 1 cup cornmeal, .5 tsp. salt, and 1 tsp. sugar. Stir constantly over low heat for 10-15 minutes thinning with cream or milk so the mixture looks like mashed potatoes. Drop by tablespoonfuls on a hot, greased griddle. Brown both sides. Serve hot with butter". I found that most interesting because it is very close to a recipe called Corn Dodgers which has been in my family for generations. ------------CORN DODGERS----------- Preheat oven to 400 deg F 1 C white cornmeal 1/2 t salt 1 T sugar boiling water 3 T bacon drippings 1 greased cookie sheet ----------------------------------- Mix the dry ingredients in a bowl. While mixing, pour in actively- boiling water until the meal is wet but not soupy. The mixture will partially cook and form a "dough." Add the bacon drippings and mix. Roll the "dough" between the fingers like clay making a long "knurled" shape abaout 4" long. Place them on the cookie sheet. There should be about dozen. Bake until the "peaks" brown a bit (40 minutes or longer). They are best when hot, but I'll sneak back into the kitchen and eat 'em cold, too. If too much boiling water is used making the "dough" too soupy, then spoon them out on the cookie sheet as Felix described with johnnycakes and bake. Corn Dodgers go very well with kale or other greens. Jere M. Marrs Tektronix, Inc. Beaverton, Oregon tekgvs!jerem