These traditional American cakes can be served with syrup, like pancakes, or served alongside a savory meal, like traditional corn bread.
INGREDIENTS | YIELDS 10–12 CAKES
- 1 cup milk
- 1 tablespoon unsalted butter
- 1 cup cornmeal (fine ground)
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 egg
- ½ cup all-purpose flour
In a small saucepan bring milk and butter to a boil over medium heat. At the boil, remove from heat and stir in cornmeal. Set aside to soften for 15 minutes.
Add sugar, salt, and egg to the softened cornmeal. Mix thoroughly, then stir in all-purpose flour.
Preheat griddle over medium heat. When hot, ladle batter out small spoonfuls of batter and cook until golden brown, about 1 minute per side.
Keep cakes warm in a low oven, and repeat with remaining batter.